hoppin johnI’m still on a mission to keep things simple. This recipe is so easy I’ve made it twice! The first time I made it I was happily impressed with how it came out but knew it could use something more. The second time I made it I added some Tofurkey sausage to the dish to give it a bit more of a meaty flavour. I liked both but if you can get the vegetarian sausages I’d go that route.
hoppin john-2The hardest part of this recipe is remembering to soak the beans. You can do a quick soak which involves boiling but if you are setting this to cook while you are at work it is pretty easy to remember to soak the beans before you go to bed. The kale does seem like it won’t fit but it wilts right down into the pot losing no nutrients and brings a great flavour to the beans.
hoppin john-3
Vegan Slow Cooker Hoppin’ John

Vegan Slow Cooker Hoppin’ John

Ingredients

  • 1 pound dry black eyed peas, soaked overnight
  • 4 cups vegetable broth
  • 4 vegetarian sausages (like Tofurkey), sliced, optional
  • 1 clove garlic, minced
  • 1 (10.5-ounce) can Rotel
  • 1 bunch of collard greens or kale, chopped
  • 1 Tbsp dried oregano
  • 1 Tbsp red pepper flakes
  • dash liquid smoke
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup of pre-cooked brown rice

Instructions

  1. Soak your beans overnight in a bunch of water and drain well in the morning and rinse in cool water. Put the beans directly into your slow cooker.
  2. Pour in vegetable broth. Stir in sausage, garlic, Rotel, greens, oregano, red pepper flakes liquid smoke and salt & pepper. You may need to shove in greens to get the lid on nicely.
  3. Cook on low for 8 to 12 hours, or until the beans are soft. Add the pre-cooked rice and stir well before serving.
http://www.killerbunniesinc.com/2014/01/vegan-slow-cooker-hoppin-john-recipe-sundaysupper/

Ease into 2014 with these great slow-cooker and crock pot ideas from the Sunday Supper Group!

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