CROCKPOT BLACK-EYED PEAS OR HOPPIN JOHN
Crockpot black-eyed peas are easy and delicious and can also be made on the stove top.
It has been a tradition to serve black eyed peas on New Year’s Day in our family for many years. Serving this dish along with cabbage is supposed to bring you good luck and financial enrichment. This soup is also good in the summer and fall using fresh garden vegetables. This is a wonderful comfort food and is delicious served anytime with my recipe for fried cornbread hoecakes.
My family loves these crockpot black-eyed peas anytime!
1 (16 oz bag) dried black-eyed peas (you could use canned black-eyed peas)
1 (16 oz can) chicken broth
1 ham hock or one cup diced, cooked ham
1 clove of garlic minced
1 cup diced celery
1 small onion, chopped
1 (16 oz) can diced tomatoes (optional)
1 (16 oz) can chopped okra (optional)(can use frozen okra)
Salt and Pepper to taste
Water
Rinse peas, add to crock pot with enough water to cover all ingredients. Add chicken broth, ham, garlic, celery and onion, salt and pepper. (If you just want black-eyed peas, stop here with recipe and cook on high for 4 hrs. or low for 7 hrs. or until peas and celery are cooked). The tomatoes and okra can be added half way into the cooking for a recipe more like Hoppin John.
You could also make this in a pot on top of the stove. Just cut the cooking time until the black-eyed peas are tender.
This makes a meal by itself served with cornbread. You can also serve this over rice. Check out my cornbread muffin recipe.
Hoppin John
Ingredients
- 1 16 oz bag dried black-eyed peas (you could use canned black-eyed peas)
- 1 16 oz can chicken broth
- 1 ham hock or one cup diced cooked ham
- 1 clove of garlic minced
- 1 cup diced celery
- 1 small onion chopped
- 1 16 oz can diced tomatoes (optional)
- 1 16 oz can chopped okra (optional)(can use frozen okra)
- Salt and Pepper to taste
- Water
Instructions
- Rinse peas, add to crock pot with enough water to cover all ingredients. Add chicken broth, ham, garlic, celery and onion, salt and pepper. (If you just want black-eyed peas, stop here with recipe and cook on high for 4 hrs. or low for 7 hrs. or until peas and celery are cooked).
- The tomatoes and okra can be added half way into the cooking for a recipe more like Hoppin John.You could also make this in a pot on top of the stove. Just cut the cooking time until the black-eyed peas are tender.
Don’t forget to pin crockpot black-eyed peas. 
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I make this often and we call it Mississippi Cavier but have never added the okra may have to try that next time.
I make mine with some bacon in it also , I love Hoppin John .
My folks were from Tennessee and we always had Oyster stew Christmas Eve and hog jowl and black eyed peas with collard greens for New Year’s Day. I was always told you ate them for luck and prosperity in the coming years. The greens were for paper money and the peas for coins
My husband is from Ga. and they cook the same thing for New Years Eve. I am from middle Tn. We only cooked black eyed peas. Never had collards greens untill he cooked them. (I liked them a lot)
Blackeye peas and ham hock is a New Years Day tradition in the South! Delicious and healthy, to boot!
I will be making this on New Years day. I always cook collards and black-eye peas, but this year I will be making this dish…Thank You I have made alot of your posts and they have all been great….To night we are having cheesey hamburger soup yummmm with garlic toast….My little family loves soup………..
I usually buy Hoppin John in a can, cant wait to try this homemade recipe!!!! Love this stuff!
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Yum…this looks wonderful, Judy. I usually make Hoppin’ John for New Year’s Day, but didn’t last year. And I’m afraid we haven’t had the best luck this year. So it’s Hoppin’ John and collards for sure this year!
All the best to you and your family in 2012!
What a fabulous recipe! We love black eyed peas and I look forward to trying this delicious recipe in the crock pot. Wishing you a wonderful New Year!
Those look wonderful. Katherine’s parents used to do this, so we try to most years too.