Glenna's Hoppin' John (for non-black-eyed pea lovers)

Glenna's Hoppin' John (for non-black-eyed pea lovers)

Happy Almost New Year!  Legend has it that eating black-eyed peas (or Cow Peas to be a stickler for exactness) on New Year's Day will bring good luck and fortune in the new year. We can all use a little of that, right?

This recipe is for my version of Hoppin' John, the southern classic of black-eyed peas, bacon or sausage or ham hock, and rice.  The problem is I'm all about eating up the luck but not as hip on black-eyed peas so I cheat and basically make another southern staple: red beans and rice, but add a can of (cooked) black-eyed peas. They actually add an earthy, delicious undertone to the red beans and rice without overpowering it for those of us who aren't big black-eyed pea fans.

Glenna's Hoppin' John (Crock-pot/Slow Cooker)

(for non-black-eyed pea lovers)

Recipe by Glenna Anderson Muse


  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • 1 medium green pepper, chopped
  • 1 clove garlic, minced
  • 8 oz. dried small red beans, picked over, rinsed, and soaked in water for 2 hours up to overnight
  • 16 oz. light smoked sausage, quartered and chunked
  • 32 oz. chicken stock
  • 1 bay leaf
  • 2 tsp ground black pepper
  • 2 tsp salt
  • 1 to 2 tsp dried red pepper flakes
  • 1 15 oz. can black-eyed peas
  • 2 cups cooked brown rice
Read the whole recipe on A Fridge Full of Food