Old Fashioned Southern Hoppin John has been enjoyed in our homes for centuries. It’s a nice way to enjoy scrumptious stick-to-the-ribs food which is easy on the budget and happy on the taste buds.
I make mine the way my Momma taught me. Hoppin John is a budget stretcher because dried peas are very affordable at the grocery store and it only has 3 ingredients, one of which is water! Albeit if you don’t have a ham bone in the freezer, you will need to purchase some ham pieces from the meat department at the grocery store.
I like my Hoppin John topped with lots of fresh cut up Vidalia onions. Those are optional for the non onion lovers of the world. My hubby enjoys them on his Hoppin John but in smaller quantities.
Begin with dried Black Eye Peas. Be sure to sort through them for rocks or twigs. Yes, you did read that correctly. Peas grow on the ground and even though the packing process is thorough it is possible for a rock or tiny twig to make it into the bag. I also remove any bad looking peas that I don’t want to cook, then I rinse them in warm water before adding them to the pot. The warm water will help the cooking process to begin.
Meals like this are why we always freeze the ham bone with a little meat on it after baking a ham. This one is actually from a Honey Glazed Ham and it’s perfect for a pot of Old Fashioned Southern Hoppin John. No need to add salt or any other seasonings since the ham adds plenty of flavor.
I got 3 meals from one ham including this one, see the other two on our Porky Menu Plan.
I boil a kettle full of water to pour over the dried black eye peas and the ham to speed up the cooking process in the Crockpot.
I have added 1 ham bone, 12 oz. of dried black eye peas and 2 quarts of boiling water. After the peas are tender, I’ll add about a cup and a half of rice. My 6 qt. Crockpot will be completely full. You can cook less, just adjust the amount of peas and water accordingly. The peas need to be completely covered with water.
You can see the peas are completely covered with water and it may seem like too much water but remember, we’ll be adding rice later so plenty of water is needed.
Some of the liquid was absorbed by the peas, so just before adding the rice, I added more boiling water, about 2 cups. Then, add a cup and a half of rice, stir and replace the lid. Allow to continue cooking another 30 to 45 minutes or until the rice is tender. Most of the liquid will be absorbed.
A big pot of good Old Fashioned Southern Hoppin John is considered somewhat of a prized meal here in the deep south. Some southern cooks may add more water for more pot liquor and some may sneak in a secret ingredient or two. It’s common knowledge and cause for debate that some southern cooks add a pinch of sugar to their recipes when no one is looking! Regardless, it’s no secret that we do love our Hoppin John and hope you will too.
You can’t beat a three ingredient Crockpot recipe that warms the body, sticks to the ribs and keeps the grocery budget safe.
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