Hoppin' John (Crockpot)

By Texaschef11

Ingredients

• 1 lb. dry black-eyed peas, soaked overnight
• 1 lb. smoked sausage, sliced on the bias
• 1 lg. onion, chopped
• 2 cloves garlic, peeled & smashed
• ½ c. brown rice
• 1 (10.5 oz) can diced tomatoes w/ green chiles
• 12 oz. collard greens, washed and chopped
• ½ tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 5 c. chicken broth or rich chicken stock
• crushed red chiles
• balsamic vinegar

Preparation

Step 1

Place the soaked black-eyed peas in the bottom of a 6 qt. slow-cooker. Add the sausage, onion, garlic, rice, tomatoes w/ chiles, and collard greens. Add salt, pepper, and some crushed red chiles to taste; pour the stock/broth over the whole thing. Cover and cook on low for 8-12 hours, or until beans are soft and tender. Stir well. Taste and adjust seasoning as necessary. Drizzle a bit of balsamic vinegar over each bowl at service.