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.
Black Eye Peas and Rice are staples for New Year’s Dinner. The Old Wives Tale belief is that this meal along with a green food will bring you good fortune for the new year. If it works for you, please let me know!
One thing I do know is that this is a delicious meal and easy on the budget which needs some attention in January every year.
More Delicious Soup Recipes:
- Homemade Vegetable Soup
- Mostly From Scratch Chicken and Dumplings
- Southern Cabbage Soup
- Creamy Corn Chowder with Potatoes & Ham
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.
The only seasoning I use for this recipe is a ham bone with ham still attached. You should always freeze the ham bone with meat still on it for meals like this. If you don’t have a ham bone in the freezer, you can find small packages of ham pieces to purchase from the meat department.
I got 3 meals from one ham including this one, see the other two on our Porky Menu Plan.
Add 1 ham bone, 12 oz. of dried black eye peas and 2 quarts of boiling water into your Crockpot. Cook on high for about 3 hours.
Pot liquor or the juices are desired with Hopping John.
We typically serve Cornbread with this meal and many people like to break up their Cornbread into their bowl so the juices are desired. Grab our Cornbread recipe.
After the peas are tender, add more boiling water to completely cover the peas as shown above. Stir in about 1 1/2 Cups rice, replace lid and cook another 30-45 minutes until the rice is tender.
Tip! I begin by pouring boiling water over the peas in the Crockpot.
A big pot of good Old Fashioned Southern Hoppin John is a favorite winter time stick-to-the-ribs meal here in the deep south.
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.
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.
You can’t beat a three ingredient Crockpot recipe that warms the body, sticks to the ribs and keeps the grocery budget safe.
- (1) 12 oz. bag of dried black eye peas
- About 2 Qts. boiling water to begin.
- 1½ Cups Rice
- More hot water to cover, about 2-4 Cup
- 1 Leftover Ham Bone with meat still on it. (Freeze this from Easter, Thanksgiving or Christmas) If you don't have a Ham Bone, you can add ham pieces found pre-packaged in the meat department.
- Sort and rinse dried black eye peas.
- Add peas into Crockpot.
- Place Hambone (or ham pieces) on top of the peas.
- Cover with boiling water.
- Cook on High for about 3 hours.
- (We do not add salt because the Ham has plenty of salt)
- It is fine to stir the pot once per hour.
- Once the peas are tender, add more hot boiling water so that the peas are completely covered.
- Stir in the rice.
- Cover with lid and cook another 30-45 minutes.
- Serve and enjoy!
Shirley Wood
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Sharon Blue Willow House says
This is going on my New Year’s Day menu. Thank you for sharing at Snickerdoodle. Pinning
Melissa Ruddy says
I remember reading that this dish is usually made on New Years Day to bring luck for the following year. I wanted to make it one year but none of the recipes looked appealing. Yours look creamy and delicious. Pinning this one for New Years Day
Jess says
What a neat recipe! YUM!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Julie says
Hi Shirley,
What a nice recipe and thanks for sharing it at our Cooking and Crafting with J & J Link Up.
Enjoy the week.
Julie
Laurie says
Never heard of this dish – but it sure looks delicious Shirley! Pinning to share!
Gabrielle Tyler says
I am from Louisiana and have never had this. I am going to have to give it a try! Thanks for sharing.
Shirley Wood says
Hi Gabrielle, we spent several months in Biloxi, Ms. for job training a few years ago. We discovered that some of our southern traditions were not to be found there. We requested Cracklin Cornbread at the S&S Cafeteria and they had no idea what we were even talking about. It’s amazing how different things are so close together in the south, isn’t it. You guys gave us Emeril and we love many of his recipes.
Susan @ Culinary Envy says
Yum! Today is the first day that has felt like fall to me, and I can hardly wait to try your scrumptious recipe. It looks so comforting!
Shirley Wood says
Hi Susan, We have cooler temps today, finally but the humidity is still with us here in the south. I’m so ready for Fall and all it’s glory!