This Southern Black Eyed Peas recipe (also called Hoppin' John) brings comfort food to your table. Made with smoky bacon and warm spices, it's a dish that feels like home. While many serve it for good luck on New Year's Day, it's too good to eat just once a year.
Why Make This Recipe
These black eyed peas aren't just tasty, they're part of Southern cooking history. The mix of peas, bacon, and collard greens makes a filling meal that's good for you too. Whether you're keeping up the New Year's tradition or just want some comfort food, this recipe hits the spot every time.
What You'll Need
- Black Eyed Peas: 1 pound dried peas, soaked overnight. Navy beans work if needed
- Bacon: 6 thick slices, chopped. Adds smoky flavor
- Smoked Sausage: 1 pound, cut into pieces. Turkey sausage works too
- Vegetables: 1 large onion, 2 celery stalks, 4 garlic cloves, all chopped
- Jalapeno: 1 pepper, seeded and diced. Use more or less for heat
- Herbs: Fresh thyme sprigs, 2 bay leaves
- Seasoning: 1 tablespoon Creole seasoning, salt and pepper to taste
- Liquid: 6 cups chicken broth
- Greens: 1 bunch collard greens, chopped
How to Make It
- Prep the Peas
- Sort and rinse peas. Soak in cold water 2 to 3 hours or overnight.
- Start the Base
- Cook bacon until crispy. Add sausage and brown. Add onions, celery, garlic, and seasonings.
- Cook the Peas
- Add drained peas and broth. Bring to boil, then simmer until tender, about 45 minutes.
- Finish and Serve
- Add collards in last 10 minutes. Season to taste. Serve hot over rice.
About the Tradition
Black eyed peas have been bringing good luck to Southern tables for centuries. They came from Africa to America in the 1600s and became a New Year's tradition. People say eating them brings fortune because the peas look like coins. But they're so good, folks eat them year-round now, not just for luck.
Building Good Flavor
The secret to great black eyed peas is layering flavors. Start with smoky bacon and sausage. Add sweet onions and spicy seasonings. Let everything cook slowly so the flavors blend together. Want extra richness? Try adding a ham hock or smoked turkey wing. Each ingredient adds its own special taste to make the dish better.
Easy Cooking Steps
Making this dish is simpler than you might think. Soak the peas ahead to save cooking time. Cook bacon until crispy, then brown the sausage in the same pot. Add vegetables and let them get soft and fragrant. Put in the peas and broth, then just let everything simmer until the peas are tender. Add collard greens at the end for extra nutrition and flavor.
Try Different Versions
Feel free to make this recipe your own. Need a vegetarian version? Skip the meat and use vegetable broth instead. Like it spicy? Add extra jalapenos or hot sauce. Want creamier peas? Mash some against the side of the pot while cooking. You can even add tomatoes or coconut milk for a different taste.
Storing Leftovers
These peas taste even better the next day. Keep them in the fridge up to 5 days in a covered container. They freeze well too store up to 6 months in freezer bags. When reheating, add a splash of broth if they're too thick. For easy meals later, freeze in single portions.
Frequently Asked Questions
- Want to make this dish vegetarian without losing the smoky flavor?
Skip the bacon and sausage, and use vegetable broth as the base. Add 1-2 teaspoons of smoked paprika or a few drops of liquid smoke for smokiness. Sautéed mushrooms, extra onions, and garlic deepen the flavor.
- Why is soaking the black-eyed peas so important, and what if I forgot?
Soaking shortens cooking time, improves digestibility, and ensures even cooking. If you forgot, boil the peas for 2 minutes, then soak them for 1 hour. For best results, soak them overnight in cold water.
- I only have canned black-eyed peas - how do I adjust the recipe?
Drain and rinse the canned peas, then add them in the last 15-20 minutes of cooking. Reduce the liquid by half since canned peas don't absorb much. Start with less salt, as canned peas often contain some.
- How do I control the spice level without losing flavor?
Skip jalapeños and halve the black pepper for mild spice. For more heat, include jalapeño seeds, add cayenne, or use serrano peppers. Serve hot sauce on the side for personal spice preferences.
- Can I adapt this for my slow cooker? What adjustments should I make?
Brown the bacon and sausage, then sauté the onions, celery, and garlic before adding to the slow cooker. Combine with soaked peas and other ingredients, cooking on low for 6-8 hours or high for 3-4 hours. Add salt at the end.
Some More Ideas
If you like this, try Creole jambalaya too! Both dishes mix meat and spices for real Southern flavor. Like our black-eyed peas, chicken and sausage gumbo also uses slow-cooked ingredients in rich broth for that cozy, comfort-food feeling.