If using dried black-eyed peas, rinse them thoroughly.

Place peas in a large bowl, cover with at least 3 inches of cold water, and let soak at room temperature for 8-12 hours. Drain and rinse.

Place peas in a large pot, cover with at least 3 inches of cold water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse.

Heat olive oil or bacon fat in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced ham hock or bacon and cook until browned and crispy (if using bacon, remove some rendered fat if excessive). Add the diced onion, celery, and green bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, dried thyme, and smoked paprika. Cook for another minute until fragrant.

Stir in the prepared black-eyed peas, chicken or vegetable broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the peas are tender but not mushy. Check the liquid level periodically and add more broth or water if needed to keep the peas covered.

Once the peas are tender, stir in the rinsed long-grain white rice. Bring the mixture back to a gentle simmer.

Reduce the heat to low, cover the pot tightly, and cook for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid during this time.

Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to finish cooking the rice and fluff it nicely.

Remove the bay leaves and any large bones from the ham hock (if using). Fluff the Hoppin' John gently with a fork. Season generously with salt and freshly ground black pepper to taste. If you like heat, stir in cayenne pepper or serve with hot sauce on the side.

Garnish with fresh chopped parsley or green onions. Serve immediately.