Spicey Hoppin' John
By
Sharna Reif
@novtwin58
1
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.
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
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.
About Spicey Hoppin' John
Course/Dish: Pork
