Hoppin' John Stew

• Smoky sausage plays a starring role in this hearty black-eyed pea stew.
• 4 (15.8-oz.) cans black-eyed peas, undrained
• 2 (10-oz.) cans diced tomatoes and green chiles, undrained
• 1 (14-oz.) can beef broth
• 1 pound smoked sausage, sliced
• 1 cup water
• 1 cup finely chopped onion
• 3/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 family-size package boil-in-bag rice, uncooked (about 1 1/2 cups uncooked)

1. Combine all ingredients except rice in a 6-qt. slow cooker.
2. Cover and cook on Low 6 hours. Cut top off boil-in-bag rice; pour rice into slow cooker, and discard bag. Stir.
3. Cover and cook on High 20 minutes or until rice is tender.
4. Add quick-cooking boil-in-bag rice during the last 20 minutes to keep the rice tender and prevent overcooking.

smoky sausage, blackeyed peas, tomatoes, beef broth, sausage, water, onion, green bell pepper, garlic, salt, black pepper, boil

Taken from www.myrecipes.com/recipe/hoppin-john-stew (may not work)