Black Eyed Peas Ala Nita or Hoppin John

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“This is MY way of cooking a traditional Southern Dish! NOT just for New Year's Day. Good and Good FOR YOU!”

Ingredients Nutrition


  1. Wash 1 cup dried black eyed peas in cold water. Check for trash and discard.
  2. Place in a boiler on stove and cover with water about 1 inch above the peas and bring to a good boil.
  3. Reduce heat and simmer for 5 minutes, Pour off 1/2 the water.
  4. Add more water as before, soak the peas in the water overnight.
  5. When ready to cook the peas, drain off water, cover with fresh water.
  6. Add to this the cooked left-over cured ham with some of the fat and if available some of the bone, or add a piece of ham hock or smoked bacon.
  7. Wash and scrape 1 fresh carrot, then grate or shred the carrot; Add the carrot to the peas.
  8. Cut off about 1/3 of a medium sweet Vidalia or sweet type onion, remove the outside peeling and chop finely, add to the peas.
  9. Add 2 Tablespoons granulated sugar.
  10. DO NOT ADD SALT until peas are cooked and tender, or they will be HARD.
  11. Bring the peas to a boil and reduce heat to a slow boil or simmer. Be sure you have and keep plenty of water in the pot, several inches above the peas. Cover with a lid.
  12. Cook about 1 hour. Check often to be sure they don't dry out and burn. Add water as needed.
  13. At the end of 1 hour, add 1 Knorr Chicken or Ham Bouillon Cube to the pot (or both).
  14. Cook another 30 minutes at least, or until the peas are tender and done.
  15. When DONE, add 1/2 teaspoon table salt.
  16. Serve with a bowl of steamed rice (for Hopping John), stewed tomatoes and corn bread. Serve with a pork dish, as Pork Chops or Pork Tenderloin, and Iced Tea.
  17. ENJOY!

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