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Depression Era Hoppin' John

The Hoppin' john has been around for ages, especially in the south. It's one of the most popular black eyed peas recipes. This Depression Era Hoppin' John features ingredients that were popular during that time, like salt pork, black eyed peas, rice and basic spices.

Cooking MethodSlow Cooker


  • 1 cup dried black eyed peas
  • 1 medium onion, diced
  • 1/4 teaspoon pepper
  • 1 dash cayene
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 2 ounces salt pork, diced
  • 1 cup raw long grain rice, uncooked


  1. Pick over and wash peas. Soak overnight in 3 cups of water.
  2. The next day, drain water. Add peas to pot and just cover with water. Add salt, onion and salt pork to pot.
  3. Cover and bring to a boiling point, and simmer about 1 1/4 hours, or until peas are tender and only a small amount of liquid is left.
  4. Add pepper and cayenne. Cook rice according to package directions.
  5. Add butter to rice and mix in lightly with the peas. Cook for 2 to 3 minutes for flavors to blend.
  6. Serve hot with corn bread. 

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This recipe sounds really yummy. I am half Cajun French and my sweet Mama used to make black eyed peas often, but always on New Year's Day for good luck. So any recipe that includes black eyed peas always gets my attention. I love history, so depression era cooking is an interest, as is cooking during WWII when there was rationing. It never ceases to amaze me how inventive our female relatives were as they faced the hardships we can barely imagine. I will make this recipe soon and will definitely serve it with corn bread (another favorite). I will happily salute the scrappy mamas, sisters, aunts and friends out there who did without and made do with what they had!

I like the new format

I don't cook with black-eyed peas alot, but I'm always looking for new bean recipes and new beans and legumes to try! I'd also like to try this without the pork to make it a vegetarian meal, I'm wondering if if would be bland or if I'd have to substitute with something else? All in all this looks like a simple yet delicious and I would love to make this to serve with a salad and some bread (maybe even cornbread!)

I don't think this would taste bland without the salt pork because of the spices called for in the recipe. You MUST serve it with cornbread, it is so delicious with this type of meal!


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