Southern Black Eyed Peas Recipe or Hoppin’ John is a hearty, warm and soulful food. This black 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!

I love anything beans! Perhaps, it all started back in grade school when my mother would cook beans for dinner in it’s  humble rusticity – onions, salt and oil, nothing fancy. Just that simple recipe took all of my 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 in, she cooked with grace and talent.  The reason I love beans so much is because it’s one of those times, while cooking that I feel truly connected to her. 

It’s said that black eyed peas were 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 believe that black eyed peas bring good luck 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 good luck for the coming new year! How awesome is that?

Happy New Year, everyone! Welcome 2019! Don’t forget to add this collard greens to your list  RECIPE HERE 

Tips and Notes:

1. 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.
2. Leave out the Jalapeños if desired, not traditional but it adds some heat which I personally love.
3. Do a taste test to make sure it’s cooked thoroughly. Black eyed peas should be tender with a bite but not mushy.
4. 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.
5. Collard greens is optional.

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Southern Black Eyed Peas Recipe

Prep Time

2 hrs

Cook Time

50 mins

Total Time

2 hrs 50 mins

 

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!

Course: Main

Cuisine: Southern

Servings: 4 - 6 people

Calories: 304 kcal

Author: Immaculate Bites

Ingredients

• 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
• 2 teaspoons fresh thyme , minced
• 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

Instructions

1. 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.
   

2. 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.
   

3. Throw in the onions, celery, garlic, jalapenos, thyme and bay leaf  and saute for about 3-5 minutes, until onions are wilted and aromatic. 
   

4. Then pour in the chicken broth or water.
   

5. 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.
   

6. Reduce heat to a simmer and cook, uncovered, for about 20 minutes.

7. 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.
   

8. 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.
   

9. Remove the bay leaves.
   

10. 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.