Crock Pot Hoppin’ John is a classic New Year’s Day dish that pairs smoky black-eyed peas with savory smoked sausage. Cooked slowly in a crock pot, the beans become tender and creamy while the sausage adds a deep, comforting flavor—an easy, hands-off meal that’s perfect for celebrations or everyday comfort food.
I prefer using dried black-eyed peas in slow cooker recipes. Dried beans develop a better texture when cooked low and slow, and they hold up well without becoming mushy. This version of Hoppin’ John is rich, filling, and surprisingly addictive—you’ll want seconds.
What makes this recipe so delicious
- Black-eyed peas are a Southern New Year’s tradition—they symbolize prosperity and good luck, and their hearty texture makes this dish especially satisfying.
- Budget-friendly ingredients keep this recipe affordable while delivering big, comforting flavor.
- Cooking in a slow cooker makes the process simple and low-maintenance—set it and forget it.
- This dish is warm and restorative, perfect for New Year’s Day when you want something homey and nourishing.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This overview summarizes the main steps—follow the recipe card below for exact measurements and times.
- Step 1: Slice the smoked sausage and briefly brown the slices in a hot skillet until they begin to caramelize. This deepens the flavor.
- Step 2: Transfer the sausage to the slow cooker and add the black-eyed peas, aromatics, liquids, and seasonings.
- Step 3: Begin on the high setting for one hour to kick-start the cooking, then reduce to low.
- Step 4: Continue cooking on low for about seven hours, until the beans are tender and the flavors have melded. Serve over white or brown rice and enjoy with cornbread if you like.
Hint: Soaking dried beans overnight reduces cooking time and means you can use less liquid.
Recipe variations & substitute ideas
- Brown rice: serve with brown rice for a nuttier, whole-grain option.
- Chicken stock: use chicken broth or stock instead of beef broth for a lighter base.
- Salted pork or ham hock: swap the sausage for salted pork or a ham hock for a different smoky profile.
- Andouille sausage: use andouille for a spicier, Cajun-forward flavor.
- Heat options: add red pepper flakes or a few dashes of hot sauce if you like heat.
- Herbs and aromatics: bay leaves or extra thyme add another layer of flavor.
- One-pot: stir in cooked rice near the end of cooking to create a hearty, one-pot meal.
- Other peas: field peas can be used in place of black-eyed peas and are also considered lucky for New Year’s.
- Tomato options: swap canned diced tomatoes and chilies for fresh cherry tomatoes if you prefer.
- Seasoning swaps: use Cajun seasoning or homemade Creole seasoning depending on your taste.
Necessary gear: Equipment
You don’t need anything fancy: a large skillet for browning the sausage and a 6-quart (or larger) slow cooker will do the job.
More bean dishes to try
- Kielbasa and baked beans
- Southern crock pot pinto beans with sausage
- Classic Southern baked beans
- Instant Pot white beans
- Black-eyed peas with collard greens
- Fried cabbage and potatoes
- Red beans and rice with ham hocks
- Jambalaya cooked in a Dutch oven
- Cajun-style corn maque choux
How to store leftovers
Allow the beans to cool, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
This Hoppin’ John freezes well: transfer cooled portions to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Mel’s kitchen notes
Expert tip: For creamier beans, mash a portion of the cooked beans against the side of the crock pot to release starches and thicken the cooking liquid slightly.
About the Author
Melanie Cagle
Melanie is a home cook and food photographer who shares tested Southern and Cajun-inspired recipes. Her approachable recipes focus on big flavor and simple techniques.
Frequently asked questions: FAQs
Yes. Rinse canned peas and add them later in the cooking process. Cook on low for about 4–6 hours to let flavors meld without overcooking the canned beans.
Salted pork or a ham hock are traditional alternatives that provide savory, smoky flavor. Use what’s available and adjust salt to taste.
If you try this Crock Pot Hoppin’ John recipe, please leave a note in the comments to let us know how it turned out—we love hearing from readers!
If you enjoy the recipe, a five-star rating on the recipe card helps others find it.
Crock Pot Hoppin’ John
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Equipment
- Large skillet
- 6-quart slow cooker (or larger)
Ingredients
- 1 pound dried black-eyed peas
- 1 pound smoked sausage, sliced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 rib celery, diced
- 4 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes and chilies
- 3 cups beef broth (or chicken broth)
- 4 cups water (adjust if beans were soaked)
- 1 tablespoon Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
-
Slice the smoked sausage. In a large skillet over medium-high heat, brown the slices until they begin to caramelize and turn golden.
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Add the browned sausage to the slow cooker along with the dried black-eyed peas, diced onion, bell pepper, celery, garlic, canned tomatoes and chilies, beef broth, water, and all seasonings. Stir to combine.
-
Set the slow cooker to high for 1 hour, then reduce to low and continue cooking for about 7 hours, or until the peas are tender and creamy. Taste and adjust salt and pepper.
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Serve over rice. If you prefer a thicker, creamier texture, mash a few beans against the side of the crock pot before serving.
Notes
Starting on high speeds up the initial cooking. If you prefer to set it and go, starting on low will work too but may add some extra time.
If you soak the beans overnight, they will cook faster and require less liquid.
Nutrition
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