Slow Cooker Hoppin’ John
A comforting Southern dish featuring black-eyed peas, smoked sausage, and vegetables, perfect for gatherings and celebrations.
Ingredients
Main Ingredients
- 1 pound dried black-eyed peas Rinse under cool water before use.
- 12 ounces smoked sausage Slice into thick pieces.
- 1 medium onion Dice finely.
- 1 green pepper bell pepper Dice finely.
- 2 stalks celery Dice finely.
- 3 cloves garlic Mince finely.
Seasoning and Broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper Optional for heat.
- 1 leaf bay leaf Add for extra flavor.
- 4 cups chicken broth
- 1 cup water
- to taste salt and black pepper Adjust according to preference.
Instructions
Preparation
- Rinse one pound of dried black-eyed peas under cool water.
- Slice twelve ounces of smoked sausage into thick pieces.
- Dice one medium onion, one green bell pepper, and two celery stalks.
- Mince three cloves of garlic.
- Combine the peas, sausage, onion, bell pepper, celery, and garlic in a large bowl.
- Sprinkle in the smoked paprika, dried thyme, cayenne pepper, and add the bay leaf.
- Pour in the chicken broth and water, stirring to combine.
Cooking
- Transfer the mixture to the slow cooker.
- Cover and cook on low for six to eight hours or on high for three to four hours.
- Once cooking is complete, remove the bay leaf and adjust seasoning with salt and black pepper.
Serving
- Serve hoppin’ John on a bed of two cups of cooked long-grain rice.
- Garnish with sliced green onions.
Notes
Ideal for meal prep and can be frozen for up to three months. Add Worcestershire sauce for flavor enhancement. Optionally, sauté vegetables first for deeper flavor.