- 1 cup dried black-eyed peas, sorted and rinsed
- 1 cube vegetable bouillon
- 1/4 cup hot water
- 1 onion, chopped
- 1 clove garlic, minced
- 1 smoked ham hock
- 2 bunches collard greens, chopped
- 1 tablespoon dried oregano
- 1 tablespoon red pepper flakes
- 2 cups vegetable broth
- 5 cups water, or as needed to cover
- 1 cup long-grain white rice
- salt and ground black pepper to taste
- 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.
04/28/2018
recipepes.com
Hoppin' John With Greens - Slow Cooker Recipe, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
