Hip Hoppin' John
Hip Hoppin' John can be a bit of a pain to make as its all a bit involved and you need to have a couple of hours free to cook it, but you should find the time to make this at least once, not only is it a great way to eat black-eyed peas but it's totally addictive. And as I can't seem to find a copy of the "Hoppin' John" 45 this is my only compensation. Anyone reading this with one to sell email me please! You can make this as hot as you like by upping the jalapeno levels or by adding extra hot sauce at the end.
     
Ingredients:
1 pound dried black-eyed peas
2 ham hocks, smoked
2 medium onions
3 cloves garlic, large
2 bay leaves
1 cup long-grain white rice
1 (10oz) can diced tomatoes
1 large red bell pepper, finely diced
3 ribs celery, diced
1 jalapeno or serrano pepper, minced
2 teaspoons Creole Seasoning Blend (see below)
3/4 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
3 scallions (green onions)
hot red pepper sauce to taste

Preperation and Cooking:
In a large dutch oven put the black-eyed peas, ham hocks and 6 cups water. Cut 1 onion in half and add 1 half to the pot along with the garlic and bay leaves. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but still firm (2 to 2 1/2 hours).

Remove the hocks and cut off the meat in large shreds, set aside. Drain the peas and set aside. Remove and discard the bay leaves, onion and garlic. Add 2 1/2 cups of water to the pot and bring to a boil. To this add the rice, cover and simmer until the rice is almost tender, 12 minutes. Mince the remaining onion and add to the rice along with the peas, tin of tomatoes, bell pepper, celery, jalapeno pepper, creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 7 minutes. Stir in the sliced scallions and meat from the ham hocks. Bring to life with some of the the hot red pepper sauce.

Creole Seasoning Blend
A really handy recipe stolen from Chef Emeril Lagasse, of the restaurants Emeril's and NOLA in New Orleans!
Makes about 2/3 cup.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme

Instructions:
Combine all ingredients thoroughly and store in an airtight container.