Hoppin Johns and Smoked Sausage From Crock Pot Sisters

Hoppin Johns & Smoked Sausage

Ingredients:

1 pound dried black-eyed peas

1 small smoked ham hocks or meaty ham bone

1 packed smoked sausage sliced 1" thick at an angle or cubed. Your preference

2 medium onions, divided

3 large cloves garlic, halved

1 bay leaf

1 cup long-grain white rice

1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved

1 medium red bell pepper, chopped

1/2 green bell pepper, chopped

3 ribs celery, chopped

1 jalapeno or serrano pepper, minced

2 teaspoons Cajun or Creole seasoning

1/2 teaspoon dried thyme leaves

3/4 teaspoon ground cumin

3/4 teaspoon salt

4 green onions, sliced

Preparation:

In a large crock pot, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Cook on low for 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic. Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.eded