Ingredients:
2 smoked ham hocks, about 21⁄4lb (1.1kg)
1 fresh bouquet garni, with 1 celery rib,
4 thyme sprigs, and 1 bay leaf
tied together with kitchen twine
2 large onions, chopped
1⁄4 tsp crushed hot red pepper
1 tbsp vegetable oil
1 cup long-grain rice
2 cans (15.5oz/440g) black-eyed peas,
drained and rinsed
hot pepper sauce, to serve

Method:
1 Put the ham hock in a large saucepan and add enough cold water to cover. Slowly bring to a boil over high heat, skimming the surface as necessary. Reduce the heat to low, add the bouquet garni, half the onions, and the hot pepper. Re-cover the pan again and simmer for 2 1⁄2 hours, or until the meat is very tender when pierced with the tip of a knife.

2 Place a colander over a large heat-proof bowl and strain the cooking liquid. Reserve the liquid and set the ham hock aside to cool.

3 Meanwhile, heat the oil in the casserole over a medium heat. Add the remaining onions and cook for 5 minutes until softened but not browned, stirring occasionally. Stir in the rice.

4 Stir in 2 cups of the reserved cooking liquid, the beans, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover tightly, and simmer for 20 minutes.

5 Meanwhile, remove the meat from the ham hock and cut into chunks; discard skin and bones.

6 Remove the casserole from the heat and let stand for 5 minutes, covered. Use a fork to stir in the ham. Pile the mixture onto a large serving platter and serve with hot pepper sauce on the side. PrePare aHead Step 1 can be prepared 1 day in advance. Chill the meat until ready to use.