In Southern tradition, it’s believed to be good luck to eat Hoppin’ John on New Year’s Day a dish made with black-eyed peas. In reality, any day a hot bowl of this flavorful Crock-Pot Black-Eyed Peas with collard greens, tomatoes, ham, and rice ends up on your table is your “lucky” day!
Jump to Recipe
We picked up the tradition of eating black-eyed peas – or Hoppin’ John, as it is called in the south- the first time we lived in Virginia. The custom is that eating this hearty but frugal dish brings good luck throughout the year. For this recipe, you can use leftover holiday ham and bone for a savory and meaty New Year’s dinner.
This version is so convenient because it uses the slow cooker. You start by sautéing the onion and garlic in a skillet, then everything but the rice goes into the Crock-Pot to cook all day while you do something fun like finish a puzzle with the kids. Just before serving, you stir some cooked rice into the crock and let it heat through.
Crock-Pot Black-Eyed Peas Variations
For extra flavor, cook the rice in vegetable broth or chicken broth instead of water before stirring it into the crock.
If you prefer a more soup-like consistency for your black-eyed peas, add extra broth at the end.
Slow Cooker Hoppin’ John Substitutions
Greens: If you can’t find collard greens, you can substitute kale, mustard greens, or turnip greens for the collard greens.
Meat: If you don’t have leftover ham, a smoked ham hock would also provide that traditional Southern flavor. You can also replace the ham bones from a beef roast.
Black-Eyed Peas: This recipe uses canned black-eyed peas for convenience, but you can also use frozen black-eyed peas. If you wish to use dried black-eyed peas, rinse them first and increase the cooking time by about two hours.
Prep-Ahead Tips:
Save your ham bone from Christmas dinner. Place it in a freezer bag and freeze it until New Year’s Day. A bone with a little meat still attached gives this dish better flavor and adds protein.
Make your rice ahead of time, I like to batch cook a large portion of rice once, to use all week. My favorite way to cook a large portion of rice is in the Instant Pot because it is so fast. Here is my Instant Pot White Basmati Rice Recipe.
Crock-Pot Black-Eyed Peas Recipe
This easy slow cooker dish blends black-eyed peas, fresh collard greens, and tender ham simmered with a flavorful broth—then finished with cooked rice for a Southern favorite that’s perfect for New Year’s Day. It’s a warm, hearty way to bring good food and comfort to your table.
Ingredients:
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 4 cups chopped fresh collard greens, stems removed
- 3 (15-ounce) cans black-eyed peas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes with green chilies, undrained
- 3 cups vegetable broth (or enough to mostly cover ingredients)
- 1 ham bone with some meat attached
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon crushed red pepper flakes (optional)
- 3 cups cooked white rice
Tools:
- Crock-Pot or slow cooker
Directions:
1. In a skillet over medium heat, heat the olive oil and sauté the onion until it is softened, about 3 minutes. Add the minced garlic and cook for 30 seconds more.
2. Transfer the onion and garlic to the slow cooker. Add the collard greens, black-eyed peas, diced tomatoes with green chiles, chicken broth, ham bone, smoked paprika, black pepper, salt, and red pepper flakes. Stir all the ingredients to combine them well.
3. Place the lid on the Crock-Pot and cook on low for 5 to 6 hours, until the collards are tender and the broth is flavorful.
4. Remove the ham bone, shred any remaining meat, and return the meat to the slow cooker.
5. Stir in the cooked rice, mixing well to coat and warm it through. Add a splash of broth if you prefer a soupier consistency.
6. Taste and adjust seasoning before serving.
How to Store Leftovers
Store any leftover black-eyed peas in an airtight container in the refrigerator for up to 5 days.
How to Freeze Leftovers
Let the black-eyed peas cool completely, then transfer them to a freezer-safe container. Leave an inch of space at the top of the container for expansion. They can remain in the freezer for up to 3 months. Don’t forget to label the container with the recipe name and date.
How to Thaw Slow Cooker Black Eyed Peas
Thaw frozen black-eyed peas overnight in the refrigerator.
How to Reheat Crock-Pot Hoppin John
Heat individual portions of leftover black-eyed peas in the microwave for 1-2 minutes, stirring halfway through. For larger portions, reheat the peas in a saucepan on the stovetop over medium heat, stirring occasionally. Add a little water or broth as needed to reach the desired consistency.
Printable Recipe for Crock-Pot Black-Eyed Peas
Crock-Pot Black-Eyed Peas Recipe
Equipment
- 1 Crock-Pot or slow cooker
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic minced
- 4 cups chopped fresh collard greens stems removed
- 3 15-ounce cans black-eyed peas drained and rinsed
- 1 14.5-ounce can diced tomatoes with green chilies, undrained
- 3 cups Vegetable broth or enough to mostly cover ingredients
- 1 ham bone with some meat attached
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- ½ teaspoon crushed red pepper flakes optional
- 3 cups cooked white rice
Instructions
- In a skillet over medium heat, heat the olive oil and sauté the onion until it is softened, about 3 minutes. Add the minced garlic and cook for 30 seconds more.
- Transfer the onion and garlic to the slow cooker. Add the collard greens, black-eyed peas, diced tomatoes with green chiles, chicken broth, ham bone, smoked paprika, black pepper, salt, and red pepper flakes. Stir all the ingredients to combine them well.
- Place the lid on the Crock-Pot and cook on low for 5 to 6 hours, until the collards are tender and the broth is flavorful.
- Remove the ham bone, shred any remaining meat, and return the meat to the slow cooker.
- Stir in the cooked rice, mixing well to coat and warm it through. Add a splash of broth if you prefer a soupier consistency.
- Taste and adjust seasoning before serving.
Nutrition
More Hearty Slow Cooker Recipes
Crock-Pot Chicken Enchilada Casserole
Crock-Pot Corn Chowder with Ham
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