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Hoppin' John

Source of Recipe


adapted from Betty Crocker's Slow Cooker Meals



List of Ingredients



• 2 smoked ham hocks (about 1-1/4 pounds)
  
• 1/2 cup uncooked brown rice
  
• 1 can (14 ounces) reduced-sodium chicken broth, divided
  
• 1 tsp. tabasco sauce, or to taste
  
• 1/2 large onion, diced
  
• 2 cans (15.8 ounces each) black-eyed peas, rinsed and drained (or one bag frozen - thawed first)
  
• 1/2 pound smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces
  






Instructions



1. Place ham hocks in 3½ to 4-quart slow cooker with rice. Add the broth & tabasco. Top with onion, black-eyed peas and sausage.
   
   
2. Cover and cook on low heat setting 8 to 10 hours.
   
   
3. Remove hocks from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones, skin and fat.
   
   
4. Return pork to cooker, move setting to high and heat to serving temperature.