Spicey Hoppin' John

Spicey Hoppin' John Recipe

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Sharna Reif


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.


★★★★★ 2 votes

6- 8
8 Hr
3 Hr


  • 2 c
    dried black eyed peas or white navy beans
  • 8 c
  • 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

How to Make Spicey Hoppin' John


  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.

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About Spicey Hoppin' John

Course/Dish: Pork

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