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1
Put the ham hock in a large saucepan and add enough cold water to cover.
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2
Slowly bring to a boil over high heat, skimming the surface as necessary.
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3
Reduce the heat to low, add the bouquet garni, half the onions and the hot pepper.
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4
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.
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5
Place a colander over a large heatproof bowl and strain the cooking liquid.
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6
Reserve the liquid and set the ham hock aside to cool.
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7
Meanwhile, heat the oil in a large flameproof casserole over a medium heat.
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8
Add the remaining onions and cook for 5 minutes until softened but not browned, stirring occasionally.
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9
Stir in the rice.
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10
Stir in 2 cups of the reserved cooking liquid, the beans and salt and pepper to taste.
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11
Bring to a boil, reduce the heat to low, cover tightly, and simmer for 20 minutes.
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12
Meanwhile, remove the meat from the ham hock and cut into large chunks; discard skin and bones.
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13
Remove the casserole from the heat and let stand for 5 minutes, covered.
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14
Use a fork to stir in the ham.
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15
Pile the mixture onto a large serving platter and serve with hot pepper sauce on the side.
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16
Variation: Spicy Hoppin' John
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17
Tomatoes make a good addition to the basic recipe and will make the dish go further.
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18
Simply add one 5oz (400g) can of chopped tomatoes, drained, in step For extra spice, you can also add a good pinch of Cajun or Creole seasoning.
