Hoppin John Slow Cooker Crock Pot Recipes

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 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 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.

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.

HOPPIN JOHN (SLOW COOKER)

Steps:

• 1. Drain the beans and add to your slow cooker. I used cooked dry beans.
• 2. Add remaining ingredients to your slow cooker. I added red and green bell peppers, celery, and bacon as variants as well as homemade chicken broth.
• 3. Give the pot a stir then cover and set to Low setting for 4 to 6 hours but anything past 8 hours and the beans will be really soft.
• 4. Stir the pot once an hour. Here it is at 4 hours, and it is perfect.
• 5. Serve over rice for a main dish or serve as is without rice as a side dish. Enjoy.

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.

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.