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 crockpot. 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!
*This post is linked at Homestead Barn Hop at The Prairie Homestead, at Fat Tuesday on Real Food Forager, at Frugal Days Sustainable Ways at Frugally Sustainable, at Healthy 2Day Wednesday on Day2Day Joys, at Hearth and Soul Blog Hop at Penniless Parenting, at Pennywise Platter on The Nourishing Gourmet, at Proverbs 31 Thursday at Raising Mighty Arrows, at Full Plate Thursday on Miz Helen’s Country Cottage at Tuesdays at the Table on All The Small Stuff, at Simple Lives Thursday on GNOWFGLINS, at Cooking Thursday on Diary of a Stay At Home Mom, and at Make Your Own Monday at Nourishing Treasures.