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 HEREÂ
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 which I personally love.
- 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.
Watch How to Make It
Southern Black Eyed Peas Recipe
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
- 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 about 4-5 minutes, then add sausage 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 into 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 be 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.
Nutrition Information:
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.
Kim says
Very nice, made it twice so far. Second time I used Chicken breast + 1/8 Tsp smoked paprika, and regular thin bacon. Turned out great. Thank you for sharing this recipe.
Immaculate Bites says
Glad this turned out great, Kim! How about some pastry, too? Here’s one you might want to try Mexican Cornbread. Enjoy! 🙂
Marion Barker says
This is the best black eyed pea recipe I’ve ever made, including the recipe my southern mom and grand mom made. I didn’t have celery so I added a small amount (about 1/4 tsp) of celery salt. Also didn’t have any greens but will definitely add some next time. Used smoked andouille sausage. Since I used fresh peas, I reduced the stock to 6 cups for 1-1/2 lbs peas. The liquid cooked down enough to make a liquor with a lot of depth without making the peas watery. Try this recipe. Really delicious!
Immaculate Bites says
Thanks for sharing, Marion! And thank you for recommending this recipe 🙂 Don’t forget to make some yummy dessert, too. You can take your pick from my list of 25 Insanely Good Summer Desserts. Enjoy!
Scott McBride says
My family went Vegan about 2 years ago after watching the documentary “Game Changers.” I grew up with southern parents so I’m always trying to recreate southern dishes to southern vegan dishes. I’ve always loved black eyed peas and now appreciate the health benefits of them as well. Appreciate your vegan suggestions for this dish. I’m gonna try it out tonight.
Immaculate Bites says
Thank you, Scott! Let me know how it goes. Enjoy! 🙂
Terri H. says
This recipe was so good, my family who doesn’t care for Black eye peas said they would even eat them because of the way I cooked them. I used them to celebrate Juneteenth, but I left out the greens because I didn’t have any either way these were amazing and even better the next day! I’ll definitely be making these again!
Immaculate Bites says
Woohoo! Thanks so much, Terri!
Veronica says
We really enjoyed this recipe. Thanks a lot.
Immaculate Bites says
Thank you, Veronica! 🙂
Amanda says
Yummy
Kelly M says
Wow this turned out great! I used pork stock I made after easter which was terrific. I also used a smokey Andouille sausage. I wish I had cubed the bacon with it partially frozen, much easier to do. Thanks!
Immaculate Bites says
Yum yum! Thank you for sharing, Kelly! 🙂
Shelley says
I have made this recipe 3 times now. It is my Hubs favorite. I used deer sausage and turnip greens each time (what I had on hand) and it turned out so good! I made it last night and wanted some extra Vit C, so added about a cup and a half of red, yellow, orange bell peppers in the saute, and added a large can of organic diced tomatoes when I added the meat. It was a nice that these extra ingredients married well with the base recipe. Thanks so much for this keeper!
Laura says
These were incredible! I’ve been trying to incorporate more beans into my diet and my Southern Husband said this one of his favorite recipes of all times. I also used beef/pork jalapeno cheddar brats for the sausage so good. FYI for instant pot people, I did simmer everything except the meat for 20 min, then cooked on high pressure for 15min, let it naturally release for 10. I also simmered another 10 minutes because I wanted some of the liquid to evaporate but that was just my preference.
Immaculate Bites says
Thank you for sharing, Laura!
Page Miller says
I’ve been doing the New Years Ever BEPs for years, but never thought to put my green in with the peas! Awesome idea! I also added a can of diced tomatoes w/their juice like I always have. Our recipes are quite similar. You’ve got a gift!!! Thanks!
Shirley says
So good & delicious!
Immaculate Bites says
Thank you, Shirley!
Doralyn Seawell says
Can you use this recipe in a slow cooker.
ImmaculateBites says
Yes you can. Cook on low for about 7-8 hours or on high for 6 hours or until tender or to your liking.
TA Victor says
Best black eyed peas recipe I’ve found. I used smoked turkey and bacon and even my adult son that doesn’t like black eyed peas ate 2 bowls of them and said they were good.
Immaculate Bites says
Wow! I’m happy that you and your son love this! Thank you, TA Victor 🙂
Mark M says
On a side note, And feel free to delete this side note as you wish, let me also say I receive many great recipes from your sight and others. Yours is the very first sight where I’ve been invited to leave a review without divulging much personal information.
Thank you, I will be back soon.
ImmaculateBites says
Thanks for sharing this with us.
Mark M says
This recipe is still simmering as I type this review but I’m going to give it 5 stars. It smells terrific, looks terrific and I’m going to bet my stars it will taste terrific.
ImmaculateBites says
It sure will. Bon Apetit!!
Shewanna says
I made this with smoked turkey and homemade sourdough on the side. The whole family loved it!
ImmaculateBites says
Thank you, I am happy to hear it was a hit.
Tracey says
Awesome and delicious. It’s a keeper! Thank you
ImmaculateBites says
YESS!!
Anotha sista says
This was a wonderful dish! I used fresh spinach instead of collards because that’s what I had. Everything else remained the same. Family really enjoyed this.
Brit Wit says
Absolutely delicious. I wasn’t sure that I liked black eyed peas. I like these black eyed peas. We didn’t add greens because I made greens separately and I was out of bacon so I just did the smoked turkey. Still entirely delicious.
ImmaculateBites says
Thanks so much !!
Sam Hall says
This recipe was amazing! So easy and packed full of flavor. I’ll definitely make this again.
ImmaculateBites says
Thanks so much!
Ed R says
This is delicious! We loved it and will be a using it every time we consider cooking black eye peas. I adjusted a few things, instead of sausage, I used diced ham with a small amount of skin. Omitted everything that made it spicy and simmered it much longer than suggested.
ImmaculateBites says
Thanks for the feedback!
Adam Durbin says
So I’m from New England and my fiance is a native Virginian she wanted Black eyed peas for New year’s I found this recipe and made them omg absolutely amazing first time I’ve ever had Black eyed peas and wow they are so good I appreciate your recipe I will continue to cook them I honestly can’t wait to go back to mass and make them for my family. Thanks so much and Happy New Year.
Courtney says
This was fantastic. Great flavor! My husband and I agree it is our favorite way to have black eyed peas. Thank you for sharing!
Marianne says
SUCH a great recipe! I followed the recipe to a T, and it was awesome. I love the idea of having the collard greens in the black eyed peas. Made the dish a full meal. Will eat the leftovers with corn bread. Thank you!
Cindy Rowland says
This recipe was AMAZING! We had no leftovers and I am making another batch at the request of my family. In all my years of eating black eyed peas on New Years Day, this was the best they’ve ever tasted! Sharing far and wide!
Madonna says
This was SOOOOOOO yummy! My husband declared this his new favorite of all time. I used smoked turkey as suggested instead of the sausage. It is easy to make, delicious and satisfying. It makes a nice size batch for leftovers. I served it with cornbread. Thank you for sharing!
Gwen says
This dish was fan favorite on New Year’s Day. Absolutely delicious. I will be cooking this again and my friend asked for the recipe.
ImmaculateBites says
Thank you, it makes my day to hear that.
Jessica Ng-Hinojosa says
I never liked Black Eyed Peas until THIS recipe! So Good!! I used the canned black eyed peas, added 2 roma tomatoes and used kale. Definitely will do this again! Thank you!
ImmaculateBites says
Glad it worked out well! Thanks for taking time out to share this with us.
M. Searcy says
Hands down the best black eyed pea recipe ever. I have made this recipe about 4 times now and it never fails. I used greens from my brussels sprouts, broccoli, cauliflower, kale, collards and carrots from pruning my garden on New Year’s Eve. Holy cow. Amazing!
Thank you for sharing such an amazing recipe!
ImmaculateBites says
My pleasure so happy it worked out well for you.
Laurel Thompson says
This recipe sounds good, but you included nutrition information with no serving size. This makes it unusable for the purposes of people counting calories. Thanks
ImmaculateBites says
Sorry about that . I use a plugin for this and it doesn’t include the serving size.
Lacey says
The tastiest BEP I’ve had, but probably the first I’ve made. My family has always made them and they were rather one-dimensional. At one point my husband said it smelled like a “wet dog wrapped in bacon”, which I was not pleased to hear, but BEP generally don’t smell very good so I didn’t take it personally. I used andouille and kale since I had them and skipped the jalapenos because I didn’t. We each ate two bowls, and my toddlers liked it too. I think I’ll be incorporating this into my meal rotation. Absolutely worth a try.
ImmaculateBites says
Glad to hear it worked out well. And the addition of kale and sausage makes it extra special. Thanks for sharing your version with us.
Sue W says
Wonderful recipe! Made this today, subbing a leftover ham bone. Absolutely delicious!!! Will definitely make this again! Thanks for sharing!
ImmaculateBites says
You’re welcome. I’m glad you enjoyed it!
Karen says
My family loved this recipe. I bought black eyed peas on a whim and when I realized it was supposed to be good luck, I knew we needed to try them. Goodbye 2020!
I used leftover ham bone and other odds and ends from the fridge adding in some carrots. I added salt before cooking and that was a mistake because it ended up almost too much. Thanks for introducing a new recipe to my regular list.
Karen says
Oh and I cooked it in my instant pot. No soaking. I did 30 minutes high pressure, 20-25 minutes would have been perfect.
ImmaculateBites says
Thanks for sharing .
ImmaculateBites says
Glad it worked out well! Thanks for taking time out to share these tips with us. Goodbye 2020!!!
Daisey Anderson says
WOW is all I can say!!!
Thank you for sharing your recipe.
They are absolutely delicious.
ImmaculateBites says
I really put a lot of thought into this recipe , thank you for noticing.
Rae Rae says
I just made this recipe for New Years Day 2021 and it turned out fabulous. My husband grew up eating soul food and taught me about black eyed peas and collard greens. Up until I met him I had never experienced any soul food before so when I found this recipe I had to try it. It turned out so amazingly delicious and tasty. I even added the ham hock cooked with the instant pot trick you posted in your collard greens recipe. Thank you so much for sharing such a great recipe and Happy New Year 2021!
ImmaculateBites says
Happy New year to you too! Thanks so much.