Slow Cooker Hoppin John

By ClaudiaJan

Ingredients

• Serves 5-6 dinner portions
• 1 Orange or Yellow Bell Pepper, diced
• 1 medium Yellow Onion diced
• 2 celery stalks with tops finely diced
• 1 bunch of Carrots, diced
• 3 Garlic Cloves minced
• 1 Jalapeno pepper, cut in half lengthwise
• 1 1/2 cup Dry Black Eyed Peas
• 32 ounces low salt stock (I use homemade vegetable; chicken would be nice, too)
• 3 Bay Leaves
• 2 teaspoons Old Bay Seasoning
• 1 Sprig Fresh Thyme
• 4-6 servings cooked rice of your choice
• Sharp White Cheddar (I like Dubliner)
• 1 bunch Green Onions
• 1 bunch Collard greens, leaves stripped from stems
• 2-3 tablespoons White Vinegar (optional, but delicious)
• .

Details

Servings 5
Adapted from food52.com

Preparation

Step 1

1.
Rinse the peas under cold water and pick out any stones or discolored peas. Bring the peas to boil in a medium saucepan full of cold water. Boil the peas for 10 minutes. As the beans cool, start chopping the vegetables. If you are planning to simmer the stew all day while at work, skip boiling the peas.

2.
Combine peas, stock, diced yellow pepper, onion, carrots, garlic, jalepeno halves, stock and seasonings in a slow cooker.Cook for at least 4 hours on low.

3.
About an hour before you are ready to serve, prepare the rice and collards. While the rice is cooking, cut the collard green leaves into strips and add them to the stew. Cook the stew for another 40-60 minutes.

4.
Remove the bay leaves, thyme stems, and jalapeno halves. Spoon the stew over rice. Top with cheddar cheese, green onions, and a drizzle of white vinegar. Serve hot.