Hoppin' John

Jess Weible


We LOOVEE this stuff. Its one of the staples in our house, especially when it starts to cool off outside. Serve it with a healthy scoop of rice and a generous slab of cornbread!

pinch tips: Non-Stick Rice Every Time




1-2 Tbsp
extra virgin olive oil
carrots, peeled and chopped
medium onion, chopped
stalks celery, chopped
4 can(s)
black eyed peas
1 small
package country ham chips
salt & pepper to taste
4-5 c
cooked white rice
hot sauce (optional) for garnish

Directions Step-By-Step

Heat the oil in a large skillet over medium-high heat and add the carrots, celery and onion. Season with salt and pepper to taste and cook for about 3-5 minutes, stirring often until tender. Add the black-eyed peas to the skillet along with 2 cups of water. Bring to a boil.
Place your ham in a slow-cooker and pour the black-eyed pea mixture over it, mix it all up well. Cook on LOW for 4-6 hours. You may season the pot with some additional salt & pepper to taste! Serve over rice with some hot sauce. Great sides are cornbread and turnip greens!

About this Recipe

Course/Dish: Rice Sides, Pork
Other Tag: Quick & Easy