Slowcooker Hoppin' John Recipe on Food52 (2024)

FAQs

What is the difference between Hoppin John and Black-Eyed Peas? ›

What's the difference between Hoppin' John and black-eyed peas? Hoppin' John has black-eyed peas in it, but it also has other ingredients. In this recipe, the black-eyed peas are stewed with onion, garlic, celery, and a ham hock, similar to how some Southern-style black-eyed peas would be cooked.

Sauté onion in bacon drippings until tender. Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water. Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender. Add additional water if necessary.

Hoppin' John, also known as Carolina peas and rice, is a peas and rice dish served in the Southern United States. It is made with cowpeas, mainly, black-eyed peas and Sea Island red peas in the Sea Islands and iron and clay peas in the Southeast US, and rice, chopped onion, and sliced bacon, seasoned with salt.

Some say an old, hobbled man called hoppin' John became known for selling peas and rice on the streets of Charleston. Others say slave children hopped around the table in eager anticipation of the dish. Most food historians think the name derives from a French term for dried peas, “pois pigeons.”

Do I need to soak black-eyed peas before cooking? Soaking black-eyed peas make the cooking process shorter. The ideal time for soaking any kind of bean in cold water is overnight or 8-10 hours. To speed up the process, try my favourite quick hot-soak method.

The black-eyed pea, which is also known as a cowpea, doesn't necessarily need to be soaked. But if you find yourself short on time, soaking black-eyed peas can make a true difference in regards to cooking time.

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

The Best Beans for Classic Hoppin' John

While black-eyed peas are now commonly used in most Hoppin' John recipes, that has not always been the case. Earlier recipes dating back to the 1800s called for cowpeas, red peas, or field peas.

The black-eyed pea is a variety of the cowpea (Vigna unguiculata), which is a member of the legume, pea, or bean family. Besides the popular name "black-eyed pea," it is also known as "goat pea" and "southern pea," and the most common commercial variety in the United States is called the California Blackeye.

The southern pea, Vigna unguiculata, has its own lexicon of names. Yankees call it the cowpea, a name never heard south of the lilac–crape myrtle line. Southerners also know it as the black-eyed-pea, the pink eye pea, the purple hull pea, the cream pea or the crowder.

What's the closest thing to black-eyed peas? ›

Other Legumes: Many legumes can be used as substitutes for black-eyed peas in recipes. Examples include lentils, chickpeas, kidney beans, navy beans, pinto beans, or black beans. These legumes have different flavors and textures, so choose one that complements your dish.