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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 263.5
  • Total Fat: 2.7 g
  • Cholesterol: 44.4 mg
  • Sodium: 602.5 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 19.2 g

View full nutritional breakdown of Slow cooker hoppin' john calories by ingredient
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Slow cooker hoppin' john

Submitted by: JENELOPE

Introduction

Caveat: I am not Southern and until this year, I had never made hoppin' john. However, once I did, I fell in love with this dish. Instead of the traditional ham hock or bacon, I use a smoked turkey leg. Get the darkest one you can find for extra smokey flavor! I'm not sure how authentic this recipe is, but it's low on calories and fat and it's tasty and filling. I use mostly frozen ingredients, so it's also very easy to throw together. The trickiest part is removing the tendons from the turkey leg. Caveat: I am not Southern and until this year, I had never made hoppin' john. However, once I did, I fell in love with this dish. Instead of the traditional ham hock or bacon, I use a smoked turkey leg. Get the darkest one you can find for extra smokey flavor! I'm not sure how authentic this recipe is, but it's low on calories and fat and it's tasty and filling. I use mostly frozen ingredients, so it's also very easy to throw together. The trickiest part is removing the tendons from the turkey leg.
Number of Servings: 6

Ingredients

    16 ounce bag frozen black eyed peas
    16 ounce bag frozen mirepoix (Kroger "Recipe Beginnings")
    One smoked turkey leg, the darker the better
    2 cups dry uncooked rice
    32 ounces chicken broth (Trader Joe's)
    14.5 ounce can of diced tomatoes
    3 cloves garlic
    salt, pepper and ground red pepper to taste

Directions

Combine all ingredients except the rice in your slow cooker pot. Season to taste with salt, pepper and ground red pepper. Cook on low for 6-8 hours. About one hour before serving, add rice to mixture and remove turkey leg to de-bone. Turkey leg tendons are tough, but slow cooking will make them easier to remove. Use a chef's knife to cut up the turkey and remove the skin, but you will need to use your fingers to separate the turkey from the tendons. Put the cut up meat back in the pot. Do *not* put the tendons, bone or skin back in the pot. Serve when rice is finished cooking.

Makes 6 1.5 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JENELOPE.






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