Slow Cooker
Hoppin' John with Collard Greens
Steamed Rice and Chipotle Cornbread
Ingredients
- 1 (16-oz) pkg dried black-eyed peas
- 1 (32-oz) carton low-sodium chicken broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (12-oz) pkg chicken andouille smoked sausage, sliced
- 8 cups chopped fresh collard greens
- 1 red bell pepper, finely chopped
- 1 onion, finely chopped
- 2 jalapeño peppers, seeded and minced
- 1 Tbsp salt-free Creole seasoning
Instructions
- Soak peas according to package directions; transfer to a 5- to 7-quart slow cooker.
- Add broth and remaining ingredients to cooker. Cover and cook on LOW 10 hours or until beans are tender. Serve over rice.
Side Dish Ingredients
- 1½ cups long-grain rice
- 1 (11.5-oz) pkg chipotle cornbread mix
Side Dish Instructions
- Cook rice according to package directions.
- Prepare cornbread according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
417
|
344
|
761
|
| Fat (g) | 8 | 2 | 10 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 30 | 8 | 38 |
| Carb (g) | 57 | 77 | 134 |
| Fiber (g) | 12 | 6 | 18 |
| Sodium (mg) | 689 | 543 | 1232 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
