Hoppin John Slow Cooker Crock Pot Food

SLOW COOKER HOPPIN' JOHN

Steps:

• In a large (6 quart) slow cooker crock, combine the soaked beans, onion, celery, bell pepper, garlic, and ham hock.
• Pour the chicken stock into the slow cooker crock and stir to combine the ingredients. Add the bay leaf and push it into the liquid until it's submerged.
• Cover the slow cooker and cook on low for 7 to 8 hours, until beans are tender. Discard the bay leaf and the ham hock. The stew can also be cooked on high for 4 to 5 hours.
• Before serving, prepare the rice as you would normally.
• To serve, spoon some cooked white rice into a bowl and ladle Hoppin' John over the rice. Pass hot pepper sauce at the table for everyone to season to their liking.

HOPPIN' JOHN (SLOW COOKER / CROCK POT)

Steps:

• 1. Combine the soaked beans (soak overnight), white onion, celery, red bell peppers, garlic & ham in a large crock pot.
• 2. In a bowl, whisk the chicken bouillon granules and Cajun seasoning into the chicken broth. Pour into the crock pot and stir to combine the ingredients.
• 3. Add one bay leaf, pushing it down into the liquid until it is sumerged.
• 4. Lay the four strips of bacon over combined ingredients, side-by-side. It's okay if they sink.
• 5. Cook on high 7-8 hours (or low 4-5 hours), until the beans are tender. Discard the bay leaf and rendered bacon. Taste and adjust seasoning, if necessary (add salt & black pepper to taste).
• 6. Serve over white rice, garnished with a sprinkle of green onion.

SLOW-COOKER NEW HOPPIN' JOHN

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork hocks in cooker. Add 1 cup of the broth (refrigerate remaining broth). Top pork with onion, peas and sausage.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove pork from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones, skin and fat. Return pork to cooker. Add remaining broth and the rice. Increase heat setting to High. Cover; cook 10 minutes or until rice is tender.

HOPPIN' JOHN WITH GREENS - SLOW COOKER RECIPE

Steps:

• Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
• Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
• Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.

SLOW COOKER HOPPIN' JOHN

Steps:

• In a 5 to 6 quart slow cooker put ham, carrots, onion and celery as first layer.
• Add 3 cans blackeyed peas and collard greens as second layer.
• Mix spices in chicken broth and pour over all.
• Cook on low for 8 to 10 hours, depending on your slow cooker.
• Cook rice according to directions on package and add to Hoppin' John just before serving.
• Add more chicken broth if needed.
• Makes 10 to 12 servings.

TIJUANA HOPPIN' JOHN (CROCK POT)

Steps:

• Rinse and sort through peas.
• In a deep 3 1/2 to 4 quart pan, bring 2 quarts of the water to a boil over high heat.
• Add peas.
• Let water return to a boil; then boil, uncovered, for 2 minutes.
• Remove pan from heat, cover, and let stand for 1 hour.
• Drain and rise peas, discarding cooking water.
• In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile.
• Stir in peas; pour in remaining 3 cups water.
• Cover and cook at low setting until peas are tender and to bite (9 to 10 hours).
• Remove and discard chipotle chile; stir in rice and tomatoes.
• Increase cooker setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes).
• Season to taste with salt.