Hoppin' John

This dish is so easy to prepare that its taste may surprise you.  I often overlook this recipe because I forget how much we like it.  We like to fix this anytime, but it’s wonderful to have it ready at the end of a long day.  There is nothing like walking in to the house and being able to open the crockpot and sit down and eat.

• 1 medium yellow onion, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 3 cups slow-cooked, or two 15.5 oz cans black-eyed peas
• One 14.5 oz can tomatoes, drained and finely chopped
• One 4 oz can diced green chiles, drained
• 1 cup water with 1 T McKay’s “Beef” flavoring
• Salt and pepper
• 8 oz vegetarian sausage, crumbled
• 3 cups cooked brown rice

1. Water sauté onion and celery until softened. Add garlic and thyme, stirring briefly.
2. Transfer to a 4 quart slow cooker. Add the black-eyed peas, tomatoes, chiles, and stock, season with salt and pepper, cover and cook about 4-6 hours.
3. About 15 minutes before serving, cook the sausage until browned all over, about 8 minutes. Add the sausage to the slow cooker along with the brown rice, stirring to combine. 
4. Taste to adjust the seasonings.