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Crock Pot Hoppin’ John

This recipe is a guest post by Bobbie Bushman, author of Budgeting with the Bushmans. The Bushmans are a family of four who live ultra-frugally and debt free on one part-time income.

We four Bushmans eat on less than $300/month without couponing. We eat vegetarian, whole foods which are probably about 70-80% organic. One way we do that is by buying in bulk. Buying in bulk usually goes pretty smoothly for me, but in my last order I made a costly boo-boo. I accidently ordered my black-eyed peas as a flat of cans instead of in a 25 pound bag. I tell you this to let you know that in this recipe I will be using canned beans, but that is WAY out of the ordinary for us since we (except for this ordering mistake) normally eat bulk dried beans because they are SO much cheaper. 

If you are going to make this recipe with dried beans, then you should soak your black-eyed peas overnight and then start cooking the beans much earlier. (I usually plan on it taking about 6-8 hours for beans to cook in the crockpot from their dried state.)

My green pepper is chopped and in a bag because last month I got two boxes of green peppers for free from my local grocery store. My local store often gives away produce that is going bad and I’m always first in line to pick it up. I took home my two free boxes, chopped them and froze them. (Stacy – I do this too and freeze mine in 1/2 cup portions.)

Okay, so now to the recipe:

Crock Pot Hoppin’ John

  • 45 ounces of cooked beans (or three cans) rinsed and drained
  • 1 onion, chopped
  • 1 green pepper, chopped
  • ½ TBS granulated garlic
  • 1 tsp cayenne pepper*
  • 4 cups vegetable broth (I used my own recipe for vegetable broth powder and mixed it up myself.)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp basil
  • 1 tsp thyme
  • 2 big splashes of hot sauce*

*You may want to adjust the amounts of these things in order to make Hoppin’ John more palatable for little ones or those who don’t like it spicy. My husband and I usually put the hot sauce on the table and just spice up our own servings so I omit the hot sauce from the crock pot. My kids can handle a little spice, so I leave the cayenne pepper in. You should adjust the spicy-ness to the tastes of your own family.

  1. I usually let this cook for 3-4 hours.
  2. I serve it alone, over rice, or with cornbread.

This recipe should serve about six. Enjoy!

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Comments

  4. Hi Stacy,
    We just love Black Eyed Peas and your Crock Pot Hoppin John looks great! Hope you are having a wonderful Spring day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  5. Hoppin John is a favorite at our house. I’ve never made it in a slow cooker before. That is a great idea for a hearty meal at the end of a busy day!

    Reply

  6. Looks great. Had never thought about freezing vegetables for later use. Are they just as good that way??

    Reply

    • Well, sorta. 🙂 If you freeze vegetables, you won’t be using them on a vegetable tray. But they’re excellent for cooking with! I try to freeze as much as possible so that I have it all winter long.

      Reply

  7. Hi Stacy! Thanks for having Bobbie over! I love her website and what they’ve done to be debt free! The recipe sounds delicious! I enjoy your website as well! Blessings from Bama!

    Reply

  10. I bought some bell peppers from Ingle’s at a good price, and I chopped those and froze them in a gallon bag. GMTA! Maybe I should break down and plant some…

    Reply

  11. We’re in love with beans at my house…it’s one of my favorite purchases from the co-op! I’ll be using dried beans to try this, and I see that I want to soak them overnight, but do I also need to cook them first? Or just adjust my crockpot time?

    Reply

    • Hey Summer! Right above the picture for the ingredients, you’ll see a short paragraph where she tells you how to cook them if you’re using the dried version. 🙂 She says it will take 6-8 hours from a soaked, dried state instead of the normal 3-4 hours for canned beans. Enjoy!

      Reply
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