Slow-Cooker Hoppin' John
 
Makes 10 to 12 servings
Ingredients
  • 1 pound dried black-eyed peas, soaked overnight, rinsed, and drained
  • 6 cups chicken stock
  • 3 cups chopped collard greens
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped orange bell pepper
  • ½ cup diced celery
  • 2 cloves garlic, minced
  • 1 smoked ham hock
  • 2 cups instant rice
  • 1½ teaspoons salt
  • 2 teaspoons hot sauce
  • Garnish: chopped green onion
Instructions
  1. In a 6-quart slow cooker, stir together peas, stock, greens, tomatoes, onion, bell peppers, celery, and garlic. Submerge ham hock in mixture. Cover and cook on high until peas are tender, 5 to 6 hours.
  2. Stir in rice and salt. Cover and cook until rice is tender, 20 to 30 minutes more. Just before serving, stir in hot sauce. Garnish with green onion, if desired.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/slow-cooker-hopping-john-recipe/