Spicey Hoppin' John Recipe

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Spicey Hoppin' John

Sharna Reif

By
@novtwin58

I learned to make this when my oldest son was a baby. I could start it in the morning in the crockpot and not have to worry about supper that evening. I always make cornbread to go with it. This is one of the first bean dishes that learned to love. I didn't like bean dishes while I was growing up but now this is one of my favorites.


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Rating:

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Serves:

6- 8

Prep:

8 Hr

Cook:

3 Hr

Ingredients

2 c
dried black eyed peas or white navy beans
8 c
water
1
meduim ham hock or ham bone
2 c
chopped tomatoes
1 c
chopped celery
1 c
chopped onion
1/2 tsp
slat or to taste
2 tsp
chili powder or to taste
1/4 tsp
crushed basil
1 c
rice, brown or white your choice

Directions Step-By-Step

1
Rinse dried peas or beans. soak overnight( or boil two minutes, let stand 1 hour). Do not drain.
2
Add all the rest of the ingredients except rice. Simmer 1 1/4 hours or until peas are tender.
3
Remove ham bone and remove meat from bone. Add meat and rice to peas.
4
Simmer until rice is tender or longer.
5
Serve with cornbred, green onions and sliced tomatoes.
6
I often add the ham juices in with the peas when I start cooking them. I used a home canned quart of tomatoes and we liked it that way. The measurements can be played around with the added ingredients.

About this Recipe

Course/Dish: Pork