Slow Cooker Hoppin John Recipe Paula Deen

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mug of Hoppin John with mountain view

In the southern United States, eating Hoppin John on New Year's Day is thought to bring a prosperous year filled with good luck. Hoppin John is a pork-flavored stew of black-eyed peas and rice. The folklore varies about the origins of this West African–influenced dish.

According to Garden&Gun.com, no matter where the ritual comes from, one thing is for sure, the symbolism always stays the same: The beans represent coins, and the pork conveys optimism because pigs forage forward and don't look back.

I feel kind of cheated that I was sick after new years and didn't get the chance to share with you this recipe for Hoppin John. I know it is March, but I'm gonna share it with you now, so bear with the New Years garble and feast on this recipe!

Do you make New Year Resolutions? I don't usually. Even when I quit smoking on New Years Day 3 years ago. It wasn't my new year's resolution. It wasn't planned, it just happened.

However, I was diagnosed with Melanoma last year, so I figure a little southern ritual would NEVER hurt. So, I made Hoppin John for David and me on new years day. We made a meal off of this one-pot-wonder.

Let me show you how to make this southern dish!

Ingredients For Hoppin John:

Dried black-eyed peas – these need to soak overnight prior to cooking.
Chicken broth – to make a rich broth to stew the peas in.
Diced tomatoes and green chilies – I use Rotel. The chiles are very mild and give the peas a nice flavor.
Ham hock – provides a rich smoky flavor.
Red bell pepper
Onion
Celery
Jalapeños – can omit if you don't like spicy food.
Creole seasoning – I use Tony Chachere.
Hot cooked Rice – This is for serving and it's completely optional.

How To Make Hoppin John

The Evening Prior To Cooking:

Rinse and pick through the dried peas to remove any shriveled, broken, discolored, or blemished peas, loose skins, and other debris. Place the peas in a large bowl; add water to the beans until the water is covering by 2 to 3 inches over the peas. Soak overnight.

The Next Morning:

Strain the water from the peas and give them a rinse.

Add the peas to a large Dutch oven. Bring the peas, chicken broth, tomatoes, ham hock, pepper, onion, celery, jalapenos, and creole seasoning to a boil over medium-high heat.

Place the lid on the pot, reduce heat, and simmer 3 to 4 hours or until peas are tender.

Serve as is or with rice.

Time-Saving Tip: You could also use a crock-pot if desired. I am 100% positive they will turn out just as good!

This Hoppin John recipe was so good that I have been thinking about making them again. They could easily be cooked in a crock-pot and ready when you return home from a long day at work.

I hope you will try your luck with this southern dish too!

Hoppin John

Make a meal off of Hoppin John. A one-pot-wonder of black-eyed peas, tomatoes, chilies, bell peppers, and onion in a rich pork flavored broth.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 10

Calories 213 kcal

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16 ounce bag dried black-eyed peas
32 ounces chicken broth
10 ounces diced tomatoes and green chilies
1 ham hock
1 red bell pepper chopped
1 onion chopped
1 cup celery chopped
2 jalapeños seeded and minced
1 teaspoon creole seasoning
Hot cooked rice (optional)

Rinse and pick through the dried peas to remove any shriveled, broken, discolored or blemished peas, loose skins and other debris. Place the peas in a large bowl; add water to the beans until the water is covering by 2 to 3 inches over the peas. Soak overnight.
Strain the water from the peas and give them a rinse.
Add them to a large Dutch oven. Bring the peas, chicken broth, tomatoes, ham hock, pepper, onion, celery, jalapenos and creole seasoning to a boil over medium-high heat.
Place the lid on the pot, reduce heat, and simmer 3 to 4 hours or until peas are tender.
Serve as is or with rice.

Time-Saving Tip: You could also use a crock-pot if desired.

Recipe adapted from Paula Deen Magazine

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