Slow-Cooker Hoppin’ Johns

In my best Paula Deen voice, “This one’s Southern Ya’ll”

Although, I’m not sure Paula Deen ever made this because it is super healthy. I like this recipe as an addition to any fitness plan because it has a ton of lean protein, vegetables and can even be kept vegan by omitting the Worcestershire and subbing vegetable broth. I made this for my neighbor and she loved it and asked for the recipe! This makes a LOT – so freeze some for another dinner or feed the troops!

** You can skip dicing onions, green peppers and celery if you can find a fresh or frozen mirepoix mix!** 

Ingredients

3 cups dried black-eyed peas (or 3 cans of beans, drained and rinsed)

1 green pepper diced

1/2 onion diced

2 ribs of celery diced

1 can diced tomatoes and green chilis

1 tsp Worcestershire Sauce

1tsp thyme

1 tsp salt

1/2 tsp pepper

1 bay leaf

2 dashes of tabasco sauce

1/4 cup chicken broth (use 3/4 cup if using dried beans. They will soak up extra moisture)

pan seared smoked turkey sausage, chopped

cooked brown rice

 

Instructions

If using dried beans think a day ahead and soak beans overnight. (Just put them in a large bowl and fill with water. You want the water to be two inches above the beans. They will soak up all this water!)

Rinse dried/canned beans and add them to the crockpot. Add the remaining ingredients excluding the turkey sausage and rice. Set on low and simmer for 8 hrs, or high for 4. About 30 minutes before eating, chop the turkey sausage and sear over medium-high heat. Add to the crockpot, stir and let it incorporate for about 15 minutes. Adjust spices as necessary and serve over brown rice!

Also, serve with hot sauce and jalapeno peppers for those that like it spicy!!

 

 

 

 

 

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