Southern Black Eyed Peas Recipe or Hoppin’ John is a hearty, warm and soulful food. This blacked eyed peas recipe is smokey, spicy with a deep yet not too overwhelming bacon flavor. A Southern traditional dish served on New Year’s Day to bring good luck charm!
I love anything beans! Perhaps, it all started back in grade school when mother would cook beans for dinner in it’s humble rusticity- onions, salt and oil, nothing fancy and it’ll just wipe all the troubles away like magic.
My mom’s generosity and skill as a cook were unique. Her kitchen was the the one everyone wanted to be, she cooked with grace and talent. The reason I love beans so much is because it’s one of those times I feel truly connected to her.
Black eyed peas were said to be first cultivated in West Africa and eventually became popular all over the world especially in Asia then in the Southern part of the U.S. in the 17th century.
Southerners believed that black eyed peas bring good luck charm and a slew of other great things when you eat this on New Year’s Day. And I couldn’t agree more!
This easy and simple yet flavorful dish is a bowl of healthy goodness with a handful of others. It’s packed with smoky flavor and a subtle heat that brings all the warmth to welcome the New Year.
If you want to go all-out vegan, you may omit the meat and replace chicken broth with vegetable broth. Or you can also consider having this Black Eyed Pea Salad.
Serve it with cornbread or with these black eyed peas fritters or akara for a double extra extra good luck charm for the coming new year! How awesome is that?
Happy New Year, everyone! Welcome 2018!
Tips and Notes:
- If you want to substitute smoked turkey with smoked ham hocks, make sure to adjust the cooking time as ham hocks take longer to cook.
- Leave out the Jalapeños if desired, not traditional but it adds some heat to it .
- Do a taste test to make sure it’s cooked thoroughly. Black eyed peas should be tender with a bite but not mushy.
- You may sub dried beans with canned black eyed peas. Rinse it in a colander to remove any liquid and excess salt. Make sure though to adjust its cooking time. Canned black eyed peas cook faster than the dried ones.
- Collard greens is optional.
Southern Black Eyed Peas Recipe or Hoppin’ John is a hearty, warm and soulful food. This blacked eyed peas recipe is smokey, spicy with a deep yet not too overwhelming bacon flavor. A Southern traditional dish served on New Year’s Day to bring good luck charm throughout the year!
- 1 pound (453grams) black eyed peas
- 4 -5 thick bacon slices , chopped
- 1 cup smoked sausage or turkey , diced
- 1 large onion , diced
- 1 stalk celery , diced
- 2-3 teaspoons minced garlic
- 1 Jalapenos , minced (optional) replace with cayenne pepper
- bay leaf
- 1-2 teaspoons creole seasoning
- 7-8 cups chicken broth
- 2 cups or more Collard greens , sub with kale
- Salt and pepper to taste
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Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours.
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In a large, heavy sauté pan, saute chopped bacon until brown and crispy about 4-5 minutes, then add sausage saute for about 2-3 more minutes. Remove bacon and sausage mixture, set aside.
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Throw in the onions, celery, garlic, jalapenos, thyme and bay leaf and saute for about 3-5 minutes, until onions are wilted and aromatic.
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Then pour in the chicken broth or water.
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Drain the soaked beans, rinse, and place the beans in the pot. Season with creole seasoning and salt to taste. Mix and bring to a boil.
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Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
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Throw in the collard greens, and bacon and sausage into the pot, continue cooking for another 10 minutes or more, stirring occasionally, or until beans are tender and slightly thickened to your desire.
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Add more stock or water if the mixture becomes dry and thick, the texture of the beans should be thick, somewhat creamy but not watery.
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Remove the bay leaves.
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Taste and adjust for seasonings with pepper, creole seasoning and salt if needed. Serve over cooked rice and garnish with green onion.
Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours.
In a large, heavy sauté pan, saute chopped bacon until brown and crispy for about 4-5 minutes, then add sausage and saute for about 2-3 more minutes. Remove bacon and sausage mixture, set aside.
Throw in the onions, celery, garlic, jalapenos, thyme and bay leaf and saute for about 3-5 minutes, until onions are wilted and aromatic. Then pour in the chicken broth or water.
Drain the soaked beans, rinse, and place the beans in the pot. Season with creole seasoning and salt to taste. Mix and bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
Throw in the collard greens, and bacon and sausage in to the pot, continue cooking for another 10 minutes or more , stirring occasionally, or until beans are tender and slightly thickened to your desire. Add more stock or water if the mixture becomes dry and thick, the texture of the beans should thick , somewhat creamy but not watery.
Remove the bay leaves. Taste and adjust for seasonings with pepper , creole seasoning and salt if needed . Serve over cooked rice and garnish with green onion.
Would I use one or two pounds of black eyed peas? Thanks
Hi Wells! It’s one pound of black eyed peas. Thanks!
Love your recipes ! Do you have a recipe for Tamale pie.
Sorry I don’t have one at the moment. Hopefully soon.
Black Eyed Peas is healthy. Instead of using pieces of onion and tomato you can use tomato onion paste and cook this paste first for 2-3 minute then add black peas to it. This also gives delicious taste.
Thanks for the tips! Will try it your way some other time. Have a good one!