Brooklyn-Style Hoppin John

• 1 1/2 pounds black-eyed peas, or about 4 cups
• 1 teaspoon baking soda
• 2 medium ham hocks, or 1 ham hock and 1/4 pound country ham trimmings (also called seasoning meat)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 4 medium garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 3 cups steamed white rice
• Prepared vinegar peppers, to taste (optional)

1. In a large bowl, cover peas generously with water, add baking soda and soak overnight.
2. The next day, rinse ham hocks and pat dry.
3. Heat oil in a large heavy-bottomed pot.
4. Sear ham hocks and ham trimmings, turning so all sides are cooked.
5. Remove seasoning meat, if using.
6. Add water to ham hocks just to cover, bring to a boil and then turn heat to a strong simmer.
7. Partly cover pot and cook hocks until slightly tender, about 45 minutes.
8. If using seasoning meat, return it to pot.
9. Add peas, onion, celery, green pepper, garlic, bay leaves, salt and red pepper, along with five cups of water.
10. Bring to a boil, then turn to a simmer and cook until beans are tender and water begins to look saucy, 30 to 45 minutes.
11. Serve over white rice with vinegar peppers, if desired.

blackeyed peas, baking soda, ham hocks, olive oil, onion, celery, green pepper, garlic, bay leaves, salt, red pepper, steamed white rice, vinegar peppers

Taken from cooking.nytimes.com/recipes/1012963 (may not work)