Southern Black-Eyed Peas Recipe

A soul-warming bowl of Southern Black-Eyed Peas with cornbread

Southern Black-Eyed Peas Recipe

Southern Black-Eyed Peas Recipe or Hoppin' John is a hearty and soul-warming delicacy. This black-eyed peas recipe is smokey, spicy, and pure satisfaction with a deep yet not overwhelming bacon flavor. And it's a traditional Southern dish served on New Year's Day to bring good luck!

Course Main

Cuisine Southern

Diet Gluten Free

Prep Time 2

Cook Time 50

Total Time 2 50

Servings

Calories 245kcal

Author Imma

Ingredients

1 pound (453g) black-eyed peas
4-5 thick slices bacon, chopped
5 ounces smoked sausage or turkey, diced (about 1 cup)
1 large onion, diced
1 stalk celery, diced
2-3 teaspoons garlic, minced
1 optional jalapeno, minced (can replace with ¼ teaspoon cayenne)
2 teaspoons fresh thyme, minced
1 bay leaf
1-2 teaspoons Creole seasoning
7-8 cups chicken broth
2 cups (or more) collard greens (or you can use kale)
Salt and pepper to taste

Instructions

Rinse dry black-eyed pea beans, pick through, and discard any foreign objects. Add beans to a large pot and cover with 3-4 inches of cold water. Let sit for 2-3 hours (or overnight).
In a large, heavy sauté pan, saute chopped bacon until brown and crispy (4-5 minutes), then add sausage and saute for 2-3 more minutes. Remove bacon and sausage mixture, and set aside.
Throw in the onions, celery, garlic, jalapenos, thyme, and bay leaf, and saute for 3-5 minutes until the onions are wilted and aromatic.
Then pour in the chicken broth or water.
Drain the soaked beans, rinse, and place them in the pot. Season with Creole seasoning and salt to taste. Stir and bring to a boil.
Reduce heat to a simmer and cook uncovered for about 20 minutes.
Toss the collard greens, bacon, and sausage into the pot, and continue cooking for another 10 minutes or more, stirring occasionally, until the beans are tender and the broth thickens to your desired texture.
Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick and somewhat creamy but not watery.
Remove the bay leaf.
Taste and adjust seasonings with salt, pepper, and Creole seasoning if needed. Serve over rice and garnish with chopped green onion.

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