Hoppin' John

a closeup photo of a pile of black-eyed peas

This dish is very filling, and makes a lot, so you might want to halve the recipe the first time you make it. I also don’t serve this over rice but you do you.

Need to make it a side? Omit the pork and add a bit more liquid. Instructions for both are below.

I make mine in an Instant Pot. You can do it in a crockpot too, it’ll just take a lot longer.


  • 2 tbsp extra light olive oil (or whatever you cook with, just nothing too flavorful)
  • 3 slices bacon, diced
  • 1 onion, diced
  • 4 carrots, peeled and diced
  • 2 poblano peppers, diced
  • 2 garlic cloves, minced
  • 1/4 tsp cayenne pepper
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 lb dried black-eyed peas, rinsed and quick-soaked (see note below) or soaked overnight
  • 1 lb pork, cut into small pieces (optional but see note below)
  • 2 cups chicken stock (3 if not using pork)

Beans Quick Soak

  1. Rinse thoroughly and pick out rocks and whatever
  2. Put in Instant Pot with 1 cup of water for every 2oz of dried beans (so 8 cups for this recipe)
  3. Bring to a boil on the Sauté setting with the cover off
  4. Once boiling, put the lid on and cook at High Pressure for 2 minutes
  5. Quick release, drain peas, put aside


  1. Heat up the oil in the Instant Pot on the Sauté setting
  2. Add bacon, cook until brown and a little crispy
  3. Add onion, carrots, pepper, and garlic. Cook until onions are mostly translucent, stirring often.
  4. Add the rest of the ingredients and stir well to combine
  5. Lock the lid and cook on High Pressure for 15 minutes
  6. Quick Release
  7. Eat it