Hoppin' John Stew

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell  

Yield: Makes 18 Cups
Recipe from Southern Living

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Recipe Time

Hands On: 15 Minutes
Total: 6 Hours, 20 Minutes


  • Smoky sausage plays a starring role in this hearty black-eyed pea stew.
  • 4 (15.8-oz.) cans black-eyed peas, undrained
  • 2 (10-oz.) cans diced tomatoes and green chiles, undrained
  • 1 (14-oz.) can beef broth
  • 1 pound smoked sausage, sliced
  • 1 cup water
  • 1 cup finely chopped onion
  • 3/4 cup chopped green bell pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1 family-size package boil-in-bag rice, uncooked (about 1 1/2 cups uncooked)


  1. 1. Combine all ingredients except rice in a 6-qt. slow cooker.
  2. 2. Cover and cook on Low 6 hours. Cut top off boil-in-bag rice; pour rice into slow cooker, and discard bag. Stir.
  3. 3. Cover and cook on High 20 minutes or until rice is tender.

Add quick-cooking boil-in-bag rice during the last 20 minutes to keep the rice tender and prevent overcooking.

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