3 celery sticks, finely chopped
4 garlic cloves, crushed
handful flatleaf parsley leaves, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1 red onion, finely chopped
bunch spring onions, finely chopped
400g/14oz tin black-eyed beans, drained and rinsed
1 tsp dried chilli flakes
2 bay leaves
salt and freshly ground black pepper
2 tbsp Creole or all-purpose seasoning
2 tbsp vegetable oil
1 litre/1¾ pints chicken or vegetable stock
300g/10½oz cooked and shredded ham hock or 300g/10½oz back bacon, cut into lardons
225g/8oz long grain rice