Hoppin’ John

This dish is so easy to prepare that its taste may surprise you.  I often overlook this recipe because I forget how much we like it.  We like to fix this anytime, but it’s wonderful to have it ready at the end of a long day.  There is nothing like walking in to the house and being able to open the crockpot and sit down and eat.


  • 1 medium yellow onion, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 3 cups slow-cooked, or two 15.5 oz cans black-eyed peas
  • One 14.5 oz can tomatoes, drained and finely chopped
  • One 4 oz can diced green chiles, drained
  • 1 cup water with 1 T McKay’s “Beef” flavoring
  • Salt and pepper
  • 8 oz vegetarian sausage, crumbled
  • 3 cups cooked brown rice


  1. Water sauté onion and celery until softened. Add garlic and thyme, stirring briefly.
  2. Transfer to a 4 quart slow cooker. Add the black-eyed peas, tomatoes, chiles, and stock, season with salt and pepper, cover and cook about 4-6 hours.
  3. About 15 minutes before serving, cook the sausage until browned all over, about 8 minutes. Add the sausage to the slow cooker along with the brown rice, stirring to combine.
  4. Taste to adjust the seasonings.


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