Ingredients

1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

Directions

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/hoppin-john-recip...

Here's mine.

1 package of bacon w/ brown sugar on it.
6 cups prepared white rice
1 pkg black eyed peas soaked
2 large onions, diced
2 large bell peppers, diced
10 stalks celery, diced
Rosemary (I do all the below spices 'to taste')
Salt
Pepper
Garlic
Seasoned Salt
 (or instead of the veggies you can use the frozen package of seasoning mix from Walmart and instead of soaking your black eyed peas just used canned--works good either way)

Cook the entire package of bacon until pretty crispy but not burnt. Keep all the grease and cook your diced veggies in it. Break up your bacon into small bits while your veggies and rice are cooking. After everything is done, combine rice, black eyed peas, veggies, and bacon bits into a pot and cook for about 10 minutes to let everything mix well. Add your spices to taste and tadum.