Name: Slow Cooker Hoppin John
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Dry black-eyed peas - 1 pound; Water - 6 cups; Large ham hock - 1; Andouille sausage, sliced - 12 ounces; Onion, chopped - 1; Celery, chopped - 2 stalks; Garlic, minced - 4 cloves; Bay leaves - 2; Ground cumin - 1 teaspoon; Salt - ½ teaspoon; Red pepper flakes, or to taste - 1 pinch

Ingredients for - Slow Cooker Hoppin John

1. Dry black-eyed peas 1 pound

2. Water 6 cups

3. Large ham hock 1

4. Andouille sausage, sliced 12 ounces

5. Onion, chopped 1

6. Celery, chopped 2 stalks

7. Garlic, minced 4 cloves

8. Bay leaves 2

9. Ground cumin 1 teaspoon

10. Salt ½ teaspoon

11. Red pepper flakes, or to taste 1 pinch

How to cook deliciously - Slow Cooker Hoppin John

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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