Slow Cooker Hoppin’ John

By Tonya_Speed

NUTRITION per serving: 239 Calories; 2g Fat; 18g Protein; 38g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 218mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 5

Ingredients

• 1 pound black-eyed peas
• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 2 medium stalks celery, chopped
• 3 cloves garlic, pressed
• 5 cups water
• 3 cups low sodium chicken broth
• 1 teaspoon crushed red pepper flakes, more or less
• depending on your heat preference
• 1 teaspoon thyme
• 1/2 teaspoon oregano

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Soak peas overnight. Drain peas and place in slow cooker. In a skillet heat oil over medium-high heat and sauté onion, celery and garlic until onion is translucent; add to slow cooker. Next, add water, broth, red pepper flakes, thyme and oregano. Blend well. Cover and cook on low heat setting for about 8 hours, or until peas are tender.

SERVING SUGGESTION: Serve over brown rice along with a large spinach salad topped with sectioned oranges
and slivered almonds. Add some sliced ham sandwiches, if desired.