Skip to main content New<> this month
Get the Allrecipes magazine

Slow Cooker Hoppin John

Rated as 4.33 out of 5 Stars
37

"Using a slow cooker makes easy work of this classic, long-simmered, delicious southern dish. Serve over cooked white rice."
Added to shopping list. Go to shopping list.

Ingredients

13 h 15 m servings 543
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.
  4. Cook on High until peas are tender, at least 4 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 543 calories; 24.2 51.7 30.9 55 755 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

I did use Ham instead of Sausage, we really liked it! Thanks for the recipe!

Made as directed. Enjoyed it.

When I made this, I didn't have sausage in the house so I just used ham. It was still good. It will definitely become part of our winter comfort foods!