Black-Eyed Peas with Ham: A Twist on Hoppin' John

Begin by placing black-eyed peas into a large container and submerge them in several inches of cool water; allow the peas to rehydrate for 8 hours or overnight.

Next, drain the black-eyed peas and set them aside. Then, chop the diced ham into smaller pieces and reserve the accompanying bone.

Subsequently, cook bacon slices in a large skillet over medium-high heat, stirring occasionally, until they become crispy and golden brown, approximately 10 minutes. Remove the cooked bacon from the skillet and place it on paper towels to drain excess fat; crumble the cooled bacon into smaller pieces for later use.

After that, sauté chopped onion and celery in the remaining bacon drippings over medium heat until they become tender and translucent, about 5 minutes. Add minced garlic to the skillet and cook for approximately 1 minute, allowing its aroma to fill the air. Remove the bacon fat from the skillet and transfer the sautéed vegetables to a large soup pot.

Now, add the soaked black-eyed peas, diced ham, reserved bone, chopped tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne pepper, salt, and pepper to the soup pot. Pour in chicken broth and bring the mixture to a rolling boil.

Once boiling, reduce the heat to low and let it simmer for about 2 hours or until the black-eyed peas are tender. Remove the bay leaves and ham bone before serving.

Finally, serve the bean soup over warm cooked rice with crumbled bacon on top and a sprinkle of green onions for garnish.