This recipe is a guest post by Bobbie Bushman. 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.
- I usually let this cook for 3-4 hours.
- I serve it alone, over rice, or with cornbread.
This recipe should serve about six. Enjoy!
Stacy, The link to budgetingwiththebushmans is no longer valid. I think they have moved to http://budgetingwiththebushmans.blogspot.com but I could not find any information about the vegetable broth powder. I wish I could find that. I really like crock pot recipes. Thank you.
Thanks, Kristen! Her blog moved. 🙂 I updated the links.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
This looks delicious! I Would love to have you link up to my 2 carnivals today….http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!
Thanks!
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
I don’t care for black-eyed peas, but my husband loves them!
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!
I just love sharing the Crock love. 🙂 Thanks Alea!
Looks great. Had never thought about freezing vegetables for later use. Are they just as good that way??
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.
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!
Roll Tide! 🙂
I had never heard of Hoppin’ John until a couple years ago when I was looking for recipes that used up the bag of black eyed peas I had. And I’ve got to check out the Bushman’s blog!
It’s really great! I think you’ll love it. 🙂
Could this be made with other types of dried beans? I have several other varieties on hand.
I’m sure it could….Hoppin’ John is just traditionally made with Black Eyed Peas. 🙂
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…
They usually grow here very well…for my dad. Certainly not for me. LOL
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?
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!