Southern Black-Eyed Peas, or Hoppin’ John, is a hearty, 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!
I love anything with beans! Perhaps it started back in grade school when my Auntie cooked beans for dinner in its modest rusticity – onions, salt, and oil, nothing fancy. That simple recipe made all my troubles go away like magic.
And now, this Southern black-eyed peas recipe is the perfect comfort food with soul-satisfying goodness any time of year. It warms us up even in the coldest weather and graces the best cookouts in the heat of summer. This dish will remind you of home and nostalgic, happy memories. ❤️
Content…For More Than New Year’s |
Black-Eyed Peas for More Than New Year’s Good Luck
Black-eyed peas are from my native Africa, and they’re so delicious they became popular worldwide. After arriving in the southern U.S. in the 17th century, they became a symbol of prosperity because they resemble pennies and coins. They grow exceptionally well in the heat and so gave birth to a delicious Southern tradition.
People believe eating black-eyed peas on New Year’s Day brings good luck and a slew of other beautiful things. But that doesn’t mean you can’t enjoy this heartwarming dish all year round.
Recipe Ingredients
- Black-Eyed Peas offer a slightly smoky flavor and high protein and fiber content, making them nutritious and delicious.
- Meat – Bacon and smoked sausage add flavor and more meaty goodness. Ham hock or leftover smoked turkey are also excellent additions.
- Seasonings – Caramelized onion, garlic, thyme, celery, bay leaf, jalapenos, Creole seasoning, salt, and pepper deliver fantastic smells and flavors. You can kick up the heat more with a dash of cayenne pepper.
- Chicken Broth is the essential liquid bursting with chicken essence and rich umami flavors to simmer the black-eyed peas.
- Collard Greens – Black-eyed beans symbolize pennies. Collard greens, on the other hand, represent bills in this lucky dish. Plus, adding greens makes it more nourishing.
How to Make Southern Black-Eyed Peas
Prep
- Soak – Rinse dry black-eyed pea beans and pick through and discard any foreign object. Add beans to a large pot, covering them with 3-4 inches of cold water. Let sit for 2-3 hours or overnight.
- Cook the Meat – In a large, heavy sauté pan, fry the chopped bacon until brown and crispy (4-5 minutes). Add sausage and saute for another 2-3 minutes. Remove the bacon and sausage mixture and set aside. (Photo 1)
- Saute – Add the onions, celery, garlic, jalapenos, thyme, and bay leaf, and saute for 5 minutes or so until the onions become translucent and the seasonings release their fragrance. (Photos 2-3)
Cook
- Add Liquid – Then pour in the chicken broth or water. (Photo 4)
- Season – 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.
- Simmer – Reduce heat to a simmer and cook, uncovered, for about 20 minutes. (Photos 5-7)
- Assemble– Toss in the collard greens, bacon, and sausage into the pot, and continue cooking for another 10 minutes or more, stirring occasionally, or until beans are tender and slightly thickened to your desire. (Photo 8)
- Final Touch – 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 leaves.
- Serve – Taste and adjust for seasonings with pepper, Creole seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.
Flavor Variations
- Vegan – Omit the meat and replace the rendered fat with olive oil; then vegetable broth can replace the chicken broth for a vegan version. And to make this dish more nutritious, you can add collard greens, carrots, and bell peppers.
- Crockpot Southern Black-Eyed Peas – This one is more effortless but equally delicious. Put everything in the crockpot, and you’ll have your dinner ready in 5-6 hours on high and about 9-10 hours on low. Imagine the things you can accomplish in those waiting hours. 😉
- Tropical Twist – Make these black-eyed peas with bacon and pork creamy and interestingly yummy with coconut milk. And I bet you’ll love this dish even more.
- Tomato – Fresh tomatoes or tomato sauce will also add a nice variation to this Hoppin John recipe. The kick of tangy goodness will surely make your tastebuds happy.
Recipe Notes
- You can substitute the dried black-eyed peas with canned ones. However, add them 10 minutes before the dish finishes cooking so they have time to heat through because they’re already cooked.
- For a thicker consistency, I suggest mashing a few softened beans against the side of the pot with the back of your spoon. The mashed beans will make a creamier and thicker broth. Or remove about a cup, puree them in a blender or food processor, and then pour the puree back into the pot and give it a good stir.
Making-Ahead and Storage
Surprisingly, this bean stew freezes well. So go for it and make a large batch. It’ll come in handy when a soul-food craving hits.❤️ Transfer the black-eyed peas stew into a clean, airtight container or heavy-duty freezer-safe ziplock bags once cooled.
Refrigerate for 3-5 days or freeze for 6 months. Pack them in a freezer bag, either the whole thing or in single-serving sizes, for easy thawing and reheating. Thaw overnight in the fridge when ready to serve. Reheat in a pan on medium-low heat or in a microwave. You may add more chicken broth or water as needed.
FAQs
Technically, you don’t need to soak black-eyed peas. However, soaking them for a few hours or overnight shortens the cooking time. It’s totally up to you.
Adding bacon, sausage, and seasonings intensifies this dish’s flavor. But to take this dish to another level, add tomato sauce or coconut milk.
As a tradition, Southerners put clean pennies and dimes into their pot of black-eyed peas, believing they’ll bring luck and prosperity. They believe the one who gets the most coins in their bowl is the luckiest.
What to Serve With Black-Eyed Peas on New Year’s Day
Double your luck by serving this black-eyed peas recipe with collard greens (representing money) and cornbread (for gold). Pork (because it roots forward) will complete a traditional New Year’s dinner. No lobster or chicken if you’re going for good luck. Oven-baked pork chops, smoked bacon-wrapped pork tenderloin, or fried pork chops are all good.
More Traditional Southern Dishes to Try
- Southern Mac and Cheese
- Butter Biscuits
- Southern Fried Cabbage
- New Orleans BBQ Shrimp
- Southern Deviled Eggs
Watch How to Make It
[adthrive-in-post-video-player video-id=”8AgprXDl” upload-date=”2019-04-01T07:08:53.000Z” name=”Black Eyed Peas Recipe” description=”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 charm!”]
This blog post was originally published in December 2017 and has been updated with additional tips, new photos, and a video
Southern Black-Eyed Peas Recipe
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.
Debby says
This recipe was so delicious! It was very easy to make. It will be our go to from now on. Thanks,
SParker says
I made this, your Gumbo recipe, and the red beans recipe on New Years 2022!!! My daughter who is 13 years old after she ate them separately decided to mix it all together and had two plates!! SHE LOVED IT! She told me I had to add it to the Christmas roster! We were sampling the black eyed peas and had two sample plates!!!! You are amazing! I did forget the greens on the black eyed peas but it was awesome! I used Christmas ham and Turkey with the meats! It was phenomenal! I AM A FAN!! You are my new best friends!!
Amina says
Hey Sparker,
Thank you so much for such a warm comment. I feel excited to have you as my friend. Hoping you love all upcoming recipes. Love for your daughter.
Debora Darden says
The best black eye peas I have ever made, this dish is so good! My honey and my son tried to eat the whole pot in one sitting. So spicy and rich in flavor, the collard greens are an excellent touch. I used spicy sausage and bacon plus some leftover ham thrown in. Add the cornbread and you’ve got a full meal Perfect for a cold day.
Amina says
Hi Debora,
Thank you o much for letting me know. There are a few more black eye peas recipes on the blog you can try them for a variety. Much Love
Kera says
I’m a few days late making my pot of peas, but I think we’ll be okay! The best black-eyed peas I have ever tasted in a very long time, and have ever made since I started 3 years ago. I was never a black-eyed pea fan, because I never liked the way my grandmothers on both sides of my family made them. They were always bitter despite the ham hock and too mushy. Thank you for this recipe, because it has brought me good memories from my summers in Dallas. I did mine in the Instant Pot, soaked 2hrs, High Pressure, for 16mins (try 8 minutes for a firmer bean consistency) after sautéing everything. The beans are soft with some splitting, which will make it easier for my daughter to eat. 100% a fan. It’s so good!
Amina says
Hi Kera,
Sounds amazing that you like it. Try some other recipes as well. Much love for your daughter!
Allison says
I’ve tried several recipes for black-eyed peas, and this one is the keeper, delicious and easy to make! I loved it! It was also a big hit with my 17-year-old son and three of his friends who came by unexpectedly. You never know what they’ll like, and they loved it. Thanks for a winning recipe!
Amina says
WoW sounds amazing that you pleased them. Stay tuned for having more delicious recipes. Happy new year!
Betsy Hochstetler says
This is my new favorite. I subbed chopped ham for the sausage and cayenne for the jalapeño. I simmered it for several hours. The flavors were amazing. I just loved having a New Years meal with everything in the same pot! Served it with corn bread. Perfect!!
Lekeisha Jones says
I have always only ate 1 spoonful of peas for New Year’s just to be abled to say I did. Well a friend of ours made this recipe and it was delicious I ate 2 bowls and brought some home. Great dish
Yenni says
I tried this recipe a few years ago and I keep coming back to it. Even throughout the year. Thank you for sharing this delicious recipe. Its such a comfort.
MS says
I think I’m crazy but I don’t see sausage listed in the ingredients. Did I miss it?
ImmaculateBites says
Hi MS! It is on #3. 🙂
David Edward says
WOW!, my peas cam out wonderful! Thanks for the recipe! Have a blessed new year’s. Be well!
Hazel says
I am a Southerner, and black eyed peas and collard greens are a New Years tradition. I found this recipe and I loved everything about it. I couldn’t wait to try it. I think this is the prettiest pot of black eyed peas I’ve ever seen. I added a can of rotel and served with buttermilk cornbread. My husband and I both love this recipe. I’ll make it every year now.
ImmaculateBites says
Yay! You will definitely enjoy this!
Lisa Christian says
First time I have really loved black eyed peas! Great recipe! I’ll make it again next year for eating our good luck black eyed peas for New Years!
Nadine Westcott says
Third year making this recipe for New Year’s. It’s fantastic. Thanks so much for sharing.
Michelle Myers says
I’m not a big fan of black eyed peas but we have them every year (traditions) but lawdy this recipe sold me, absolutely delicious. I used left over ham from Christmas instead of sausage and I cannot wait to make this again this year. So good!
Jo Parr says
Just curious if purple hull peas could be subbed for the black eye peas.
ImmaculateBites says
Yes 🙂 you can use purple hull or pink eye purple hulls for the black eyed