Hoppin Johns (Black Eyed Peas). Hoppin' John is a basic, simple black-eyed pea stew. I kept it extremely pared down, and when I made it yesterday I had a hard time not adding bright red bell pepper, big pieces of torn kale, and canned diced tomatoes. All of these are acceptable, of course, but I wanted to keep it basic and unadorned. Hoppin Johns (Black Eyed Peas)

You can cook Hoppin Johns (Black Eyed Peas) using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Hoppin Johns (Black Eyed Peas)
  1. Prepare 1 lb of black eyed peas.
  2. Prepare 1 of ham bone.
  3. Prepare 1 of medium onion sliced.
  4. It’s 5 cups of water.
  5. You need to taste of Salt and pepper.
  6. You need 2 of jalapenos chopped.

Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Hoppin' John is as southern as it gets - creamy black-eyed peas cooked with bacon, onions, and garlic - served with a side of homemade cornbread and collard greens. I'm going to be honest - black-eyed peas were another one of those southern dishes that I thought was totally gross before I tried to make them at home. (Like collard greens.) Made with black-eyed peas and smoked ham, this southern staple is served on New Year's day for luck. Besides being deliciously savory comfort food, Hoppin' John is a traditional southern black eyed pea recipe cooked with pork, peppers, onion, spices and either served over rice or with rice cooked in it.

Hoppin Johns (Black Eyed Peas) step by step

  1. In a crock pot put all ingredients in crock pot.

  2. Put crock pot on high and cook over night.

  3. Serve with corm bread and butter.

At its core, however, Hoppin' John is rice, black-eyed peas (or field peas), smoked pork, and onions. Black eyed peas are supposed to bring you luck if you eat them on New Year's Day, and it is traditionally eaten with collard greens. (Want to make black eyed peas from scratch? Hoppin John is a bowl of humble and comforting rice and peas dish famous throughout the South. It's mostly tied to South Carolina where its called Carolina Peas and Rice. The peas, introduced to America by Africans via the slave trade, are simmered with smoked and sometimes spicy meats then served with rice.