Slow Cooker Hoppin' John

1. In a large (6 quart) slow cooker crock, combine the soaked beans, onion, celery, bell pepper, garlic, and ham hock.

2. Pour the chicken stock into the slow cooker crock and stir to combine the ingredients. Add the bay leaf and push it into the liquid until it's submerged.

3. Cover the slow cooker and cook on low for 7 to 8 hours, until beans are tender. Discard the bay leaf and the ham hock. The stew can also be cooked on high for 4 to 5 hours.

4. Before serving, prepare the rice as you would normally.

5. To serve, spoon some cooked white rice into a bowl and ladle Hoppin' John over the rice. Pass hot pepper sauce at the table for everyone to season to their liking.

Recipe Tips

You can soak the black-eyed peas one of two ways: either overnight or using the quick-soak method. No matter which technique, however, you first need to pick over the beans and then rinse. To soak overnight, place in a large pot and cover with water so it comes 2 inches above the level of the beans. Add 2 tablespoons of coarse kosher salt or 1 tablespoon of table salt and let sit until morning. Drain and rinse before using.

For the quicker method, place the beans in a large pot and cover with cool water so it reaches 3 inches over the beans. Add salt if you like and bring to almost a boil; cover and let sit off of the heat for an hour. Drain and proceed with recipe.

To make a vegetarian version of this Hoppin' John recipe, replace the chicken stock with vegetable stock or vegetarian chicken-flavored stock. Omit the ham hock. Season to taste when the stew is finished cooking with smoked paprika, chipotle seasoning, or bacon salt.