Hoppin' John With Greens - Slow Cooker Recipe

african asian european greek italian korean middle eastern region side soup main spicy savory hard fast

Prep

24 min

Cook

84 min

Total

108 min

Ingredients (13)

1 cup dried black-eyed peas, sorted and rinsed g

1 cube vegetable bouillon g

¼ cup hot water g

1 onion, chopped g

1 clove garlic, minced g

1 smoked ham hock g

2 bunches collard greens, chopped g

1 tablespoon dried oregano g

1 tablespoon red pepper flakes g

2 cups vegetable broth g

5 cups water, or as needed to cover g

1 cup long-grain white rice g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.

Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.

Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.