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:
- 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.
Peanut Butter says
I made this for Thanksgiving last year and let me tell you, they were the best damn black eye peas I ever had. Even my daughter was killing em’! I will forever cherish this recipe. Thank you so much for sharing!
ImmaculateBites says
Wow, thank you so much for the feedback! I am so glad they were a hit 🙂 !
Whitley says
Delicious! I adapted this recipe to the instant pot and it turned out great! I forgot to buy a jalapeño so I added some ground red pepper instead and it was the perfect amount of spiciness. Will definitely make again!
Shelly says
How long did you cook in the Instant Pot?
Whitley says
Sorry, just now seeing this. I did manual pressure on high for 30 minutes with a natural pressure release, but I think you could get away with a slightly less cook time if you do the full natural pressure release.
Judy says
I just made this for New Years Day. It was fantastic!
Crystal says
What is the serving size?
Kim says
I substituted tomatoes for the greens. It was amazing. My family loved the black eyed peas and is now a family favorite!
Madelin says
Oh my gosh! Made this recipe for the first time and it is scrumptious. The only change I made was using baby spinach for the green. Thank you for sharing the recipe with us!
Whit Whitaker says
This is cooking as I type. My wife’s Low Country South Carolina family says you got to have rice and my Tennessee side says you must have cornbread. Easy that…both, and with sorghum syrup on hand I’m feeling lucky already. This looks and smells to be a great recipe. Thank you!
QUANNA says
Made this lastnight in my crockpot. Used ham shanks In place of turkey and bacon. It was a hit cant wait to get off work and enjoy!! Always better the next day!!
ImmaculateBites says
Yes it is . Happy New Year!!!
Bob says
Simmering in the crock pot as I type this. Smells amazing. Cannot wait to serve it to my family.
ImmaculateBites says
So happy to hear it worked out well for you. Thanks for the feedback . Wishing you a Happy and prosperous New Year.
Debbie says
Making it as we “speak!” Cooking the collards separately, but am so looking forward to this new twist on New Years Day black eyed peas!!!!!!! Happy New Year, Imma! Will let you know how this turns out! Having to deal with my husband snitching the bacon and sausage! LOL
ImmaculateBites says
I hear you Debbie. My son does the same thing with the bacon. Happy New Year! I hope all your endeavors this year are successful.
Amy says
Simmering now as we watch the Saints game! It smells delicious and so far I’ve been nibbling and it’s fantastic! I added okra to mine and tomatoes! So good!
Rachel says
My grandma raised me. She passed away in 2002 when I was 20. I made these today…I may have gotten a little dust in my eye… These taste just like hers. What a beautiful way to celebrate the first day of 2020. Thank you for bringing all the sweetest memories back today. This recipe will be a staple in our home <3
imma africanbites says
Awww. This just melts my heart. ❤️ Thank you for sharing your thoughts. (*teary-eyed now*) Happy New Year!
Vita says
Can’t wait to try this new take on black eye peas to start my new year 2020. My mom is southern and her meals was always the best, but I like to mix things up and put a new spin on things. Food is awesome.
ImmaculateBites says
It sure is . Happy New year! I wish you a year filled with prosperity, joy, and contentment.
Tiffany says
I’ve never liked black eyed peas (tasted like dirt!) before now. Thank you so much for this recipe! It looks like this year I’ll be able to actually enjoy them today, and well into 2020 and beyond, rather than simply the spoonful or two I’ve been forcing myself to eat. Happy New Year and many thanks!
ImmaculateBites says
Aww, so happy to hear this Tiffany .
Wishing you good health, happiness, and success in this year and always. Happy New Year!
Doug says
Made a double batch of these black eyed peas and brought it to work yesterday to share, and since it was New Years Day somewhere in the world it was all good. This dish along with some Jalapeño Cheddar Cornbread was a big hit with everyone, and the peas were all gone in about 30 minutes. Folks just raved about it, especially when they could see greens in it. Overheard one coworker saying, “Peas for the good luck, and greens for the money!!”
ImmaculateBites says
Cheers to good luck and Prosperity Doug. Thanks for taking time out to share your thoughts with us . Happy New Year!
Michele says
This had good flavor and I like that it incorporates greens. I did find that I had to cook the beans a lot longer than the time called for in the recipe. Even with the extra cooking (more like 60 – 90 minutes), the beans weren’t as tender as I would have liked. I think that 2 -3 hours for soaking the beans was too little (I soaked mine for three). I would soak them overnight next time and I think it would result in a creamier, better cooked bean. I would also plan on extra cooking time, just in case.
ImmaculateBites says
Thanks for the Feedback Michele. Wishing you all the best of 2020.