Slow Cooker Hoppin John Food

SLOW COOKER HOPPIN JOHN

Steps:

• Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
• Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
• Cook on High until peas are tender, at least 4 hours.

SLOW-COOKER HOPPIN' JOHN

Steps:

• In a 4- to 6-quart slow cooker, combine black-eyed peas, turnip greens, diced tomatoes and green chiles, onion, bell pepper, celery, and garlic. Stir in vegetable stock. Submerge turkey leg in mixture. Cover and cook on high for 5 to 6 hours or until peas are tender. Add rice, cover, and cook for 20 to 30 minutes or until rice is tender. Stir in salt and hot sauce before serving.

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.

SLOW COOKER HOPPIN' JOHN CHOWDER

Steps:

• Prepare rice according to package instructions, and set aside. Meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently, and crumbling beef until no longer pink. Drain off grease.
• Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything.
• Cover, and cook on Low for 4 to 6 hours.

HOPPIN' JOHN

Steps:

• Add all ingredients except cooked rice to the slow cooker.
• Stir to combine
• cook on low for 2-3 hours.
• Meanwhile, cook rice according to package instructions.
• Remove bay leaves before serving
• Stir in hot cooked rice and serve.

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.

EMERIL'S HOPPIN' JOHN

Steps:

• Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
• Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
• Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
• Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
• Adjust seasonings, and garnish with green onions.
• Serve over rice.