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 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!

 

You can learn more about Bobbie and her frugal family on her blog, Facebook, Pinterest, or Twitter.

 

*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.

Disclosure: Some posts include links to sponsors or affiliates, which give me a small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you!

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and a stay-at-home mom to her two children, Annie (3) and Andy (newborn). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook and Twitter to keep up with her daily antics.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

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Comments

  1. Summer :
    April 6, 2012 at 6:36 am

    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
    • Stacy :
      April 6, 2012 at 6:43 am

      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
  2. Becca C :
    April 6, 2012 at 8:12 am

    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…
    Becca C recently posted…Finally got my Excalibur dehydrator!My Profile

    Reply
  3. JD :
    April 6, 2012 at 9:40 am

    Could this be made with other types of dried beans? I have several other varieties on hand.

    Reply
  4. Anne @ Quick and Easy Cheap and Healthy :
    April 9, 2012 at 6:06 pm

    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!
    Anne @ Quick and Easy Cheap and Healthy recently posted…SRC Cream of Buckwheat CerealMy Profile

    Reply
  5. Bama Girl :
    April 10, 2012 at 2:15 pm

    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
  6. GetCrocking! :
    April 11, 2012 at 8:02 pm

    Looks great. Had never thought about freezing vegetables for later use. Are they just as good that way??
    GetCrocking! recently posted…Beer Braised ChickenMy Profile

    Reply
    • Stacy :
      April 12, 2012 at 6:21 am

      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. Alea :
    April 12, 2012 at 4:10 pm

    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!
    Alea recently posted…Chunky Pizza SauceMy Profile

    Reply
  8. Miz Helen :
    April 13, 2012 at 1:16 pm

    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
    Miz Helen recently posted…Full Plate Thursday 4-12-12My Profile

    Reply
  9. Wendy :
    April 13, 2012 at 2:16 pm

    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!
    Wendy recently posted…Feed Your SoulMy Profile

    Reply
  10. Lea H @ Nourishing Treasures :
    April 15, 2012 at 7:05 pm

    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! :)
    Lea H @ Nourishing Treasures recently posted…Often Used Recipes ebook – and the winner is…My Profile

    Reply