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Mama's Hoppin' John in the Crock-Pot


  • 2 32 oz containers vegetable broth
  • 16 oz bag dried black eyed peas
  • 1 large Valida onion diced
  • salt pork or large ham hock
  • 2 red bell peppers diced
  • 1/2 cup parsley
  • 1 green pepper diced
  • 1 tbsp Worcestershire
  • 1 1/2 tbsp Cajun seasoning Mama likes Emeril's Cajun Essence
  • 1 tsp garlic powder
  • 12 oz can whole stewed tomatoes Mama likes Cento brand, Italian style
  • 1 large tomato diced
  • salt/pepper to taste


  • Rinse beans and pick through, then soak in water overnight.
  • Rinse beans in the morning and transfer to a crock-pot.
  • Cover beans with the broth.
  • Add diced bell peppers, onion (reserve 1/2 cup onion for topping), Worcestershire, parsley, ham hock, and stewed tomatoes with juice. Mix together and break tomatoes apart into smaller pieces. Add all seasonings, stir, cover, and cook in the crock-pot on high for 3-4 hours or low 4-6 hours.
  • Serve with white rice and cornbread and top with diced tomatoes and onion.


Since I'm not a big raw tomato fan, I like to substitute green onions on top of mine!