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


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


  • 1Rinse dried peas or beans. soak overnight( or boil two minutes, let stand 1 hour). Do not drain.
  • 2Add all the rest of the ingredients except rice. Simmer 1 1/4 hours or until peas are tender.
  • 3Remove ham bone and remove meat from bone. Add meat and rice to peas.
  • 4Simmer until rice is tender or longer.
  • 5Serve with cornbred, green onions and sliced tomatoes.
  • 6I 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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