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spicey hoppin' john

(2 ratings)
Recipe by
Sharna Reif
Decatur, IL

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 ratings)
yield 6 - 8
prep time 8 Hr
cook time 3 Hr

Ingredients For spicey hoppin' john

  • 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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