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.
Debbie Gordon says
This is the best recipe ever. I have made it a couple of times for friends up north and they love it. The slow cooker version has red onion and bouillon and the regular version has a white onion and no bouillon. Is there a difference. I have not made the slow cooker version yet. Thank you
ImmaculateBites says
Hi Debbie
I’m glad to hear the black-eyed peas recipe has been a hit! Regarding the difference between the slow cooker version with red onion and bouillon and the regular version with white onion and no bouillon:
Red onions tend to be milder and slightly sweeter compared to white onions, which are more pungent and have a sharper flavor. This difference can subtly alter the taste of the dish.
The bouillon in the slow cooker version adds more depth and a richer flavor profile. It compensates for the longer cooking time in the slow cooker, which can sometimes dilute flavors.
The slow cooker version is designed to develop flavors over a longer cooking period, while the regular version is quicker and more straightforward. Both methods have their unique charm, so it might be interesting to try the slow cooker version and see how it compares! Enjoy
Sylvia says
I want to know if I could add the greens to the crockpot recipe and do I put everything in all at once? The crockpot recipe seems to be different than this one.
ImmaculateBites says
Yes, you can use greens in the crockpot recipe. Add it in the last 15-20 minutes of cooking to ensure it’s tender but not overcooked. Enjoy!
Sylvia says
I soaked my peas overnight and want to do it in a crock pot. Does anything change as far as cooking time or ingredients?
ImmaculateBites says
Yes it does . Cook for 5-6 hours on high or 6-8 hours on low. Use slightly less liquid, as there’s less evaporation in a crock pot.
Remain the same; pre-frying meat is optional. Towards the end of cooking, ensuring they’re tender but not mushy.
Miriam Matthews says
Made this recipe last year for New Years and it was a hit. Had to find this recipe again for this New Year! This time I printed the recipe to add to my favorites. I even printed extra’s for those who ask for it. I have never been a big fan of black eyed peas, but when I cooked these I definitely fell in Love with them and so did everyone else. Thanks for a good Sourthern Recipe!
ImmaculateBites says
Hi Miriam,
It’s wonderful to hear that the recipe was such a success for you last New Year’s that you’re revisiting it again! Printing the recipe and sharing it with others is a great way to spread the joy of a good dish. It’s especially rewarding to know that it has converted you and others into fans of black-eyed peas, a testament to the power of a great recipe. Southern cooking has a way of bringing comfort and warmth to the table, and it sounds like you’ve captured that essence perfectly. Thank you for sharing your experience, and I hope this recipe continues to be a favorite for many more years to come!
Heather Roosendaal says
Best hoppen John I ever made. Thank you! Living in Holland I had to make do with what I could get, and your suggestions were very helpful . Well done!!
ImmaculateBites says
Hi Heather!
I’m so pleased to hear that the Hoppin’ John recipe turned out to be the best you’ve ever made! It’s great that you were able to adapt it with the ingredients available in Holland and that the suggestions were helpful. Cooking can be such a wonderful adventure, especially when experimenting with different ingredients and flavors. Thank you for trying out the recipe and for your kind words. Keep enjoying your culinary explorations in Holland!
Emily says
Truly a delicious and hearty meal! Love this. Definitely a new staple dish for the colder months.
ImmaculateBites says
Hi Emily!
I’m so glad to hear that the black-eyed peas dish was a hit! It’s wonderful when you find a new staple, especially one that’s perfect for the colder months. There’s something so comforting about a hearty, warm meal when the weather turns chilly. Keep enjoying the cooking, and may this dish bring you many cozy and delicious moments! ❄️
Danika Fordham says
Love Love Love this recipe! I made it for the first time last Thanksgiving and it was a hit!! I’ve made it about 10 in the past year!! Can’t wait to try your other recipes.
ImmaculateBites says
Hi Danika!
That’s fantastic to hear! It’s always such a win when you find a recipe that not only nails it on the first try but also becomes a repeat performer in your kitchen. And ten times in one year? That’s definitely a sign of a keeper recipe!
I’m thrilled that it was a hit at Thanksgiving too. That’s like the Super Bowl of cooking, so you know it’s a good one when it stands out on that day.
Can’t wait for you to dive into more recipes and hopefully discover more favorites. If you ever need recommendations or have any questions as you explore, feel free to reach out. Here’s to many more delicious meals and happy gatherings around your table! ️
Terri says
Can this be done in a crockpot?
ImmaculateBites says
Yes it can. Check out this crockpot version https://www.africanbites.com/slow-cooker-black-eyed-peas/.
Mz Tea says
I made this recipe with smoked Turkey wings and kale! It’s so delicious and I paired it with mini jacket cornbread muffins. Thank you so much for sharing!
Imma says
That’s great! Thanks so much for your serving suggestions.
Louise Levy says
I made this dish (vegan style) for dinner today. Very delicious. Thank you.
ImmaculateBites says
I’m so happy you liked it. And thanks for sharing that you make make it vegan deliciously.
Allie says
This dish was an absolute dish in my house on New Years, and I remaking it today in August. It is definitely one to add to the rotation!
ImmaculateBites says
Hi Allie,
I’m so delighted to hear that the black-eyed peas recipe was a hit in your home, especially for such a significant occasion like New Year’s! It’s always a compliment when a dish makes it into someone’s regular rotation.
Thank you so much for your kind words and for taking the time to share your experience. Your support truly means the world to me!
Best,
Imma
Cristina says
I added this recipe to my regular meal rotation when I first found it a couple of years ago. My husband is a Southerner and a tad persnickety about Southern foods, and he LOVES it. The only change I’ve made is that I use half the broth; in this instance I prefer a chunky dish to soup. Using homemade chicken or turkey broth, reduced until it’s deeply flavorful, makes it amazing—as does homemade Creole seasoning. Thank you so much for a fantastic recipe!
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Kayla says
Thank you for this recipe!!! I used thick sliced ham, along with the bacon and pork/venison smoked sausage. I also put 1/2 jalapeno for a little kick. Definitely what I was hoping for!
Imma says
Wonderful! Thank you so much for the feedback 🙂
Jennifer Welch says
Can this be made in the crockpot?
Imma says
Absolutely yes. In fact, I have a recipe for the crockpot. Enjoy!
https://www.africanbites.com/slow-cooker-black-eyed-peas/
Jennifer Welch says
Perfect! Thank you so much!
Max S says
Just came across this recipe and I haven’t even tried it because I’m standing over this amazing smelling pot waiting to add my cooked bacon, sausage and collards. Out of respect to the recipe poster and the amazing reviews I am preparing this dish exactly as written. Can’t wait to watch my family dig in!
Imma says
Awesome! Can’t wait to hear what your family said. Thanks so much for stopping by and trying the recipe.
Allison P says
I made a vegan version (omitted meat) and served over mash potato with steamed asparagus on the side. The kids absolutely LOVED it. I used hot smoked paprika when making the seasoning mix and had oregano on hand (in stead of thyme) and added in some spinach. I love black-eyed peas, so this recipe is a new favourite!
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Devin Nalle says
Yes, this was quite delicious and is going into my regular rotation!
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Lisa Jackson says
I made this recipe substituting the bacon and smoked turkey with shredded chicken and it was good, but then I added stewed tomatoes and boy oh boy…this was “G double O D”. Thank you for my new favorite soup!
Imma says
You are so sweet, thank you!