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Slow Cooker Southern Hoppin' John

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PREP TIME
15 min
COOKING TIME
300 min
TOTAL TIME
795 min
SERVINGS
6 servings
Dinner Southern
Slow Cooker Southern Hoppin' John
Ingredients
  • 1 pound dry black-eyed peas
  • 6 cups water
  • 1 large ham hock
  • 12 ounces andouille sausage, sliced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 pinch red pepper flakes, or to taste
Instructions
1
Place black-eyed peas in a large container and immerse them completely under several inches of cool water; allow the mixture to sit for 8 hours or overnight. Drain and rinse thoroughly
2
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3
Next, combine 6 cups of water in a large pot; add a ham hock for added flavor. Bring the mixture to a rolling boil, then gradually reduce the heat to a medium-low simmer. Continue cooking until the meat is tender, which should take around 1 hour. Remove the ham hock from the pot and set it aside to cool, reserving 4 cups of the cooking liquid in the process
4
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5
Now, prepare the slow cooker by layering the soaked peas, sliced andouille sausage, chopped onion, diced celery, and minced garlic at the bottom of the cooker. Remove any remaining meat from the ham hock and add it to the slow cooker. Sprinkle a few bay leaves, some ground cumin, salt, and red pepper flakes over the top of the mixture
6
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7
Pour the reserved cooking liquid over the pea mixture, ensuring everything is well-coated. Then, cook on High for at least 4 hours or until the peas are tender
8
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