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.
Tara says
I used chorizo as the smoked sausage; it didn’t give it the smokiness i was hoping for so I added 2 tsp of smoked paprika. Wow!! It was so beyond amazing. Even my 11 yo daughter loved it. Served it over a royal rice blend, and thought it would be great with steak, chicken, or fish. Just fantastic. Thanks for the recipe!
ImmaculateBites says
Hi Tara,
It sounds like you made a fantastic adaptation to the recipe with the use of chorizo and smoked paprika! Chorizo, while flavorful, doesn’t always impart a smoky taste, so your addition of smoked paprika was an excellent choice to achieve that desired smokiness. Serving it over a royal rice blend is a great touch, and the versatility of pairing it with steak, chicken, or fish opens up many delicious possibilities. It’s wonderful to hear that your daughter enjoyed it too. Thank you for sharing your experience, and I’m glad the recipe was a hit for you and your family!
Shelby says
This dish has been cooking for 4p minutes now and my black eyed peas are still not nearly tender enough 🙁 I soaked them overnight. Please tell me what I did wrong and how to cook them quickly?
ImmaculateBites says
I’m sorry to hear that your black-eyed peas aren’t tender yet. There are a few factors that could affect the cooking time, even with overnight soaking. Here’s what might have happened and some suggestions to help:
Age of the Black-Eyed Peas: If the peas are old, they might take longer to cook. Unfortunately, there’s no way to tell the age when you buy them.
Water Hardness: Hard water can affect the cooking time of legumes. If your water is hard, consider using bottled or filtered water for cooking peas.
To cook them quickly now, you can:
Pressure Cooker: If you have a pressure cooker, it can significantly speed up the process. Cook the soaked peas under high pressure for about 10-15 minutes.
Remember, the cooking time can vary depending on many factors, so it’s not necessarily something you did wrong. I hope this helps, and your dish turns out delicious!
Nina Mays says
I love this recipe! Delicious! Thank you for posting Happy New Year to you.
ImmaculateBites says
Hi Nina
I’m delighted to hear you loved the recipe and found it delicious! It’s always rewarding to hear positive feedback on a shared recipe. Wishing you a Happy New Year as well! May it be filled with more culinary adventures and delightful dishes. Keep enjoying and exploring new recipes throughout the year!
Kimberly Winters says
My family LOVED these black eyed peas! The coconut milk was an unexpected twist that added depth. Thank you for sharing the rich history and a fantastic recipe.
ImmaculateBites says
Great to hear this . So happy to hear it worked out well for you.
BeeKay says
This is a great recipe. I made it pretty much like written. I had some homemade chicken broth and i added a can of coconut milk. I didn’t have jalapeño so used cayenne pepper instead. Made a big pot of rice as well and it was really, really good!
ImmaculateBites says
Hi Becky,
I’m so glad to hear that you enjoyed the recipe and made it your own! Using homemade chicken broth is a fantastic way to add depth to the flavors, and the addition of coconut milk likely introduced a creamy, rich texture that pairs wonderfully with black-eyed peas. Substituting cayenne pepper for jalapeño is a clever adaptation, providing a different kind of heat that complements the dish beautifully.
Serving it over a big pot of rice is classic and sounds absolutely delicious. The rice would absorb all those wonderful flavors, making each bite a delightful experience.
Thank you for sharing your variations. It’s great to see how you’ve adapted the recipe to suit your taste and the ingredients you had available. Keep enjoying your culinary creations!
Tressa Jantzen says
This recipe is the best! I have never liked black eyed peas and I’ve tried so many recipes. I have now found the ONLY one I will make. Made the recipe exactly using jalapeño and kale. The additions I used was sea salt, garlic and onion powder.
ImmaculateBites says
Hi Tressa . Thank you for your wonderful feedback on the Southern Black-Eyed Peas recipe! I’m delighted to hear it’s your new favorite, especially with your tasty additions of jalapeño, kale, sea salt, garlic, and onion powder. These ingredients really elevate the classic dish. Keep experimenting and happy cooking!”
Barbara Kibler McCleskey says
What if I don’t have collards or kale? Turnip greens? The green looks so nice with the beans
ImmaculateBites says
Add spinach or leave it out completely
Meegee says
Absolutely delicious! I grew up eating BEP and greens to ring in the New Year. My father made it and it was always different. In keeping with that tradition I decided to try this recipe. It didn’t thicken the way I wanted, but the flavor is amazing! I’ll make this again for sure!
ImmaculateBites says
Hi Meegee,
I’m thrilled to hear that you enjoyed the black-eyed peas recipe and that it fit beautifully into your New Year’s tradition. It’s wonderful to keep such family traditions alive, each time adding your own twist as your father did. If you’re looking for a thicker consistency next time, you might consider simmering the peas for a longer period, mashing a small portion of the peas towards the end of cooking, or adding a bit less liquid. These methods can help thicken the mixture while maintaining the amazing flavor you loved. It’s great that you plan to make it again, and I hope it continues to be a cherished part of your New Year celebrations!
Mom in MD says
Looking forward to making this tonight. What is the equivalent of canned beans to a pound of dried beans?
ImmaculateBites says
When substituting canned beans for dried beans, it’s helpful to know the equivalent amounts. Typically, one pound of dried beans is equivalent to about 5 to 6 cups of cooked beans. Since a standard can of beans is about 15 ounces and contains roughly 1 ½ to 1 ¾ cups of beans (once drained), you would need about 3 to 4 cans to match the quantity of one pound of cooked dried beans. Keep in mind that canned beans are already cooked, so you’ll need to adjust your cooking time accordingly if you’re using them in a recipe that calls for dried beans. Enjoy your cooking tonight!
Lisa S says
I’m making this today and I already know it’s going to be incredible! So happy I found you! I am using smoked turkey wings also the crockpot…I’m a bit nervous I put the wings in whole then will shred/chop up. I can always remove the chicken wing and put in smoked sausage. Not sure what would taste the best. Any help is appreciated, thank you
ImmaculateBites says
Hi Lisa,
It’s great to hear about your enthusiasm for making this recipe! Using smoked turkey wings in the crockpot is a fantastic idea, as they’ll impart a delicious smokiness and depth to the dish. Putting the wings in whole and then shredding or chopping them up later is a good approach; this will allow the flavors to infuse thoroughly. Whether to stick with turkey wings or switch to smoked sausage depends on your preference for taste and texture. Turkey wings will give a heartier, meatier feel, while smoked sausage will add a different kind of flavor and is easier to incorporate into the dish evenly. Both options are delicious, so you could experiment with each in different batches to see which you prefer. Enjoy your cooking adventure!
Robyn D says
How did they “arrive”? If you’re going to tell the history, please tell the truth about the connection between black eyed peas, the Trans Atlantic slave trade and Africans bringing them to the U.S. upon being enslaved when they reached the land. It’s what makes this recipe and tradition so rich! Thank you for the recipe! It was delicious! We made it on New Years Eve as part of the black southern tradition.
ImmaculateBites says
Hi Robyn,
Hi Robyn,
It’s great to hear that you enjoyed the black-eyed peas recipe and celebrated this rich tradition on New Year’s Eve. You’re absolutely right about the deep and significant history behind black-eyed peas, especially in relation to African American culture and the Transatlantic slave trade.
Black-eyed peas are thought to have been originally cultivated in West Africa and were brought to the United States through the Transatlantic slave trade. Enslaved Africans brought these peas with them, as they were a familiar and nutritious food source. Over time, black-eyed peas became a staple in Southern cuisine, particularly among African American communities.
The tradition of eating black-eyed peas on New Year’s Day, particularly in the Southern United States, is deeply rooted in African American history. It’s believed to bring good luck and prosperity for the year ahead. This custom is part of a larger culinary heritage that includes foods like collard greens, cornbread, and other dishes that have significant cultural meanings and histories.
Understanding and acknowledging the origins and significance of these foods adds a rich layer of meaning to the culinary traditions we continue to practice and celebrate. It’s important to honor and remember the history and cultural significance behind these dishes.
Thank you for highlighting the importance of telling the true history connected to these recipes.
Happy New Year!!
Sylvie says
Thank you for sharing this history. We are having this recipe with collards and cornbread right now to start the new year. It’s delicious! Happy New Year!
ImmaculateBites says
Thanks ! Happy New year to you too!
Kaul Ewout says
You seem more interested in hall monitoring a wonderful recipe than you are in sharing any historical information. It isn’t hard to drop the accusatory and pretentious tone when sharing information.
Nicole says
Hi Robyn, I was planning to leave the same comment as you. Glad to know you enjoyed the recipe. I lost the one I wrote down as I observed my mom cooking the last New Year’s Day we were together, and I haven’t been able to get them right since.
Wayne says
Beans are soaking! – I cant wait to bring in the New Year with this recipe again. It is a new Years celebration food and my favorite birthday meal. This recipe is perfect.
ImmaculateBites says
Hi Wayne!
It’s fantastic to hear that you’re preparing to celebrate the New Year with this beloved Blackeyed peas recipe . Enjoy your New Year’s celebration and your birthday meal – may they be filled with happiness and great flavors!
Michelle Swift says
Can I substitute fresh black-eyed peas? If so, how?
ImmaculateBites says
Hi Michelle!
To substitute fresh black-eyed peas for dried in your recipe, you’ll need to adjust the cooking process as fresh peas do not require the extensive cooking time that dried peas do. Here’s how you can do it concisely:
1. Use the same amount of fresh black-eyed peas as dried (1 pound or 453g).
2. Skip the soaking step entirely as fresh black-eyed peas do not need to be soaked.
3. Fresh black-eyed peas will cook faster. Add them to the pot after sautéing the onions, celery, garlic, jalapenos, thyme, and bay leaf, and pouring in the chicken broth.
4. Reduce the initial simmering time (before adding the collard greens, bacon, and sausage) to about 10-15 minutes, as fresh peas are already hydrated and cook quicker.
Since fresh peas have more moisture, you might need to adjust the amount of chicken broth slightly. Keep an eye on the thickness of the broth and add more if needed.
After adding the collard greens, bacon, and sausage, continue cooking for another 10 minutes or until the peas are tender to your liking.
The rest of the recipe can remain the same. This adjustment ensures that your fresh black-eyed peas are cooked perfectly without becoming mushy.
Hope this helps
Heather Moreland says
This is such a good recipe! I love all the flavors! My husband isn’t much on eating beans of any kind. But he really likes this one.
ImmaculateBites says
Hi Heather!
t’s wonderful to hear that this recipe was a hit, especially with someone who typically isn’t fond of beans! The fact that your husband enjoyed the black-eyed peas speaks to the great balance of flavors in your preparation. It’s always a success when you can win over someone with a dish they usually don’t prefer. Keep experimenting with flavors and ingredients; you might find more bean dishes that he’ll enjoy!
Ki says
I would love to make this for the new year! Can you please advise on how much coconut milk I should add? Will I scale back some of the chicken broth? I really want to use coconut milk as suggested for a twist
ImmaculateBites says
Hi Ki,
Here is how you can make it happen.
Use 1 to 2 cups of coconut milk.
Reduce chicken broth by an equal amount to the coconut milk added.
Add coconut milk in the last 10 minutes of cooking.
Adjust seasonings (salt, pepper, Creole seasoning) after adding coconut milk.
This balances the liquid volume and preserves the dish’s flavor and texture.
MarthaMo says
Over the top delicious! I had some drippings left over from a honey-baked ham, so I used a cup of that as a replacement for 1 cup of the broth. I used spicy Italian sausage because that’s what I had. This is the most incredible dish of black-eyed peas I’ve ever had. I had already had dinner and just wanted a taste but I ended up eating a whole bowl over rice. So delicious!
ImmaculateBites says
Hi MarthaMo,
That sounds absolutely delicious! Using the drippings from a honey-baked ham is a brilliant idea to infuse extra flavor into the black-eyed peas, and the spicy Italian sausage must have added a wonderful kick. It’s always exciting when a dish turns out even better than expected, especially when it’s so tempting that you end up enjoying a whole bowl despite already having dinner. Your tweaks to the recipe clearly paid off, creating a memorable and savory dish. Keep up the great cooking and enjoy experimenting with more flavors in the future!