Step 1: Sort through dried black-eyed peas, rinse thoroughly, and then soak them overnight in cold water or use the rapid soak method. Drain and rinse again before use.
Step 2: Place ham hocks in a large Dutch oven or heavy-bottomed pot. Cover with 8-10 cups of fresh water. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours until tender. Remove ham hocks, shred meat, and reserve the cooking liquid. Discard bones and skin.
Step 3: In the same pot, heat olive oil or melt butter over medium heat. Add diced onion, celery, and bell pepper. Sauté for 8-10 minutes until softened and translucent.
Step 4: Stir in minced garlic and cook for 1 minute until fragrant.
Step 5: Add the drained black-eyed peas, reserved ham hock liquid, shredded ham, bay leaf, thyme, red pepper flakes (if using), salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until peas are tender. Stir occasionally and adjust seasonings.
Step 6: Stir in the rinsed long-grain white rice. Ensure there is enough liquid to cover and cook the rice (add water or broth if needed, aiming for about a 2:1 liquid to rice ratio for the added rice).
Step 7: Bring the mixture back to a gentle simmer, then cover tightly and cook for another 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid during this time.
Step 8: Remove the pot from heat and let it stand, covered, for 5-10 minutes. Remove the bay leaf. Stir in fresh chopped parsley and/or green onions. Serve hot and enjoy your good luck!