Slow Cooked Hoppin John
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Slow Cooked Hoppin' John

Servings 10
Author Melissa Sperka

Ingredients

  • 1 lb dry black eyed peas rinsed and picked over
  • 1 12-oz ham hock or ham bone with meat
  • 1 medium sweet onion diced
  • 1 small green bell pepper OR poblano pepper seeded and diced
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 tsp crushed red pepper flakes
  • 1/2-1 tsp seasoned salt adjust more or less to your taste
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 1 15-oz can diced tomatoes with green chilies (Or plain diced tomatoes)
  • 1 tsp lemon pepper
  • Cooked rice for serving
  • Cooked Collard Greens optional (See Cook's note)
  • Hot sauce optional

Instructions

  • Pour peas into bottom of slow cooker insert. Center the ham hock in the peas.
  • Add the onion, pepper, bay leaves, thyme. red pepper flakes,1/2 tsp seasoned salt, and garlic.
  • Pour chicken broth over all. Place the lid on securely. Cook on high for 3 hours.
  • After 3 hours, remove ham hock and pull meat from bone. Discard bone.
  • Return meat to the slow cooker with tomatoes and lemon pepper. Taste and adjust salt to your taste, if needed. Mix well.
  • Cover and cook for an additional 1-2 hours or until the peas are tender.
  • Serve with rice, collard greens and cornbread with hot sauce, if desired.

Notes

The ham adds a great deal of seasoning and salt to the entire dish. If desired, you may wait to add salt after the Hoppin' John has cooked for the initial 3 hours, then adjust to your taste.
To add rice and collards to the pot: After cooking the Hoppin' John, add 2 cups cooked long grain rice and 1 (16-oz) package frozen chopped collard greens cooked per the package directions. Mix both in at the end of cooking just before serving. Season only lightly with salt when preparing both.