Slow Cooker Hoppin John

Using a slow cooker makes easy work of this classic, long-simmered, delicious southern dish. Serve over cooked white rice.

Step: 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.

Step: 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.

Step: 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.

Step: 4

Cook on High until peas are tender, at least 4 hours.

Per Serving: 543 calories; protein 30.9g; carbohydrates 51.7g; fat 24.2g; cholesterol 55.1mg; sodium 754.7mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.