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
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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.
Shrun says
My first time making black eyed peas from scratch. It was delicious! Mine came out a bit soupier than the photos, but having it over rice was perfect. It was so flavorful. I substituted the jalapeño with the cayenne, used Old Bay (which is what I had on) instead of creole seasoning and added a small can of tomato sauce towards the end. I also used baby kale instead of collard greens.
ImmaculateBites says
Hi Shrun,
So glad you enjoyed it! Your substitutions sound perfect, and serving it over rice is always a great idea. Baby kale and the touch of tomato sauce must have added lovely flavor—great job making it your own!
Doug Thorne says
I’ve been using this recipe for a few years now but somehow my girl friend never had a chance to try it, until today; Talk about Happy New Year!! After about the third bite, she cut her eyes at me and said, “Baby, you done put your foot in this!!” Awesome recipe that never disappoints, thank you so much for what you do…
ImmaculateBites says
What a fantastic story—thank you for sharing! I’m so glad this recipe has been a go-to for you and that it made such a memorable impression on your girlfriend. Sounds like you earned some serious chef points! Here’s to many more Happy New Year celebrations with this dish. Thank you for your kind words—they truly mean the world to me! ❤️
Jen says
Thank you! Absolutely Delicious!
ImmaculateBites says
So happy to hear this , Jen
Sarah says
This was delicious!! I followed the recipe pretty much exact. I added only 7 cups of broth and it was perfect! Full of flavor and the hubby and I had seconds! Will be making this a yearly tradition.
ImmaculateBites says
Hi Sarah,
I’m thrilled you and your hubby loved it! Using 7 cups of broth sounds perfect, and I’m so glad it’s becoming a yearly tradition. Thank you for sharing your experience!
Olivia says
I made this for my family on New Year’s Day! I was a little nervous because I’ve never had collard greens OR black-eyed peas so I didn’t know what to expect but everyone LOVED this! I was so surprised! Will definitely be making this again!
ImmaculateBites says
Hi Olivia,
That’s amazing! Kudos to you for stepping out of your comfort zone and trying something new—what a success! I’m so glad your family loved it, and it’s extra special that it made your New Year’s Day memorable. Thank you for sharing your experience, and I’m thrilled to hear it’s going on your repeat list! ❤️
Tiffany says
This recipe made me a black-eyed pea convert! I haven’t really ever loved them as I have only had them in very bland recipes, but this recipe is absolutely delicious! Everyone at our meal raved about them and asked for the recipe. It’s definitely a keeper! Thank you for creating and sharing this gem!
ImmaculateBites says
Hi Tiffany,
I’m so thrilled to hear this recipe turned you into a black-eyed pea fan! It’s amazing how a flavorful recipe can completely change how we feel about an ingredient. The fact that everyone raved about it and wanted the recipe is the ultimate compliment! Thank you for giving it a try and sharing your experience—it’s wonderful knowing it’s become a keeper in your kitchen!
Lacy Flood says
I’ve never had black eyed peas and wasn’t sure what to expect. It was amazing!!! I can’t stop eating it! The flavor delicious! Me and my husband were dancing while we were taking bites and my husband gave me a high five telling me I did a wonderful job. My son who doesn’t like much of anything even said they were good. Thank you so much for an easy delicious recipe!
ImmaculateBites says
Hi Lacy!
This is such a joy to read—thank you for sharing! It’s amazing that your first experience with black-eyed peas turned out so delicious and memorable. I love that it even got you and your husband dancing with excitement—what a fun and flavorful moment! A high five from your husband and approval from your picky son? That’s a win all around! So glad you enjoyed the recipe and made it your own!
Sue H says
This recipe was excellent! I doubled it and added smoked turkey wings and ham hocks. After I took the bacon out, I put the wings and hocks on to get browned. I took them out and added them back after I put the peas in. I cut the meat off and added them into the peas and collards and simmered until I got the creamy consistency I was looking for. It took several hours but it’s well worth it. I did not add jalapenos, we don’t love super spicy foods but the flavor is undeniable. This is incredible! Thank you!!
ImmaculateBites says
Hi Sue!
Your version sounds amazing! Adding smoked turkey wings and ham hocks must have brought so much rich, smoky flavor. Browning the meats first and then simmering them with the peas was a brilliant way to build layers of flavor, and cutting the meat off to mix back in ensures every bite is packed with goodness. Taking the time to simmer for that creamy consistency shows real dedication, and skipping the jalapeños while keeping the flavor robust makes it perfectly tailored to your taste. So glad you loved it—this sounds like a dish to enjoy year after year!
Lindsey VZ says
This is the 2nd year in a row I made this. Last year, I followed the recipe exactly as written and had some issues with timing. This year I applied what I learned. This is what I did different:
I followed the recipe exactly up until how long the beans cook. I ended up cooking the beans in the broth for 3-3 1/2 hours. After they were completely softened, I took about 2/3 cup of cooked beans and pureed in the blender. I added the puree, meat, and collards back into the pot. I used only 1 cup of collards since I prefer them as a side dish. I also used Pork Jowl Bacon from Publix and Texas Kiolbasa Beef Smoked Sausage. This added enough salt flavor so I only added pepper to taste. I also used Zatarain’s Creole Seasoning specifically as well. Lastly, I forget that there is fresh thyme in this so I used 1 teaspoon of dried thyme.
This makes for a perfect pot of black eyed peas. The recipe provides a great foundation and the tips were very helpful. I also think that there is a perfect amount of liquid as long as the beans are cooked down for a long time.
ImmaculateBites says
Hi Lindsey,
What an incredible update and thoughtful adjustments! It’s clear you’ve mastered the art of making this recipe your own while enhancing the flavors and texture.
Pureeing the beans for that creamy texture is a brilliant move—it adds body without sacrificing the heartiness of the dish.
Using Pork Jowl Bacon and Texas Kiolbasa Beef Smoked Sausage sounds like a flavor explosion! The natural saltiness of these meats, balanced with pepper and Creole seasoning, must have given the dish a fantastic depth.
Adjusting the collards to your preference and substituting dried thyme for fresh shows great flexibility while staying true to the recipe’s essence.
Your method of simmering the beans for 3-3 ½ hours and then pureeing some to thicken the broth is gold—this must create the perfect balance of creamy and hearty. Thank you for sharing these tips; they’ll surely inspire others to customize their black-eyed peas while still leaning on the recipe’s foundation.
Sounds like you’ve perfected this for New Year’s! Here’s to delicious traditions and flavorful meals ahead!
Paige C says
So delicious! There is so much flavor! I swapped for vegetable broth and added seared impossible sausage for a vegetarian/vegan alternative. Happy New Year!
ImmaculateBites says
That sounds absolutely fantastic! Using vegetable broth and seared Impossible sausage is such a clever and flavorful way to make it vegetarian/vegan-friendly—bet it added incredible depth to the dish. Happy New Year to you as well! Here’s to more delicious and creative cooking in the year ahead! ✨
Tonya says
Flavor is great but peas pretty much disintegrated looking like trash & had to add in canned peas.
ImmaculateBites says
So sorry to hear this. It sounds like the peas may have been overcooked, which can happen easily with black-eyed peas if they’re simmered too long or at too high a temperature. Here’s how you can avoid this next time:
Soak Overnight (if using dried peas): This helps them cook evenly and reduces the cooking time, making it easier to avoid overcooking.
Cook Gently: Simmer them on low heat and keep an eye on them, especially toward the end of the cooking time. Black-eyed peas cook faster than many other legumes.
Check for Doneness: Start testing the peas for tenderness earlier than you think. They should be soft but still hold their shape.
Rachel Isaiah says
I am having so much fun making this recipe for tomorrow. I placed mine in the crockpot to finish cooking because I have to work tonight. I can’t wait for New Year’s Day 2024! Thank you for taking me back home!
ImmaculateBites says
Hi Rachel,
That sounds so wonderful—what a great idea to let it finish cooking in the crockpot while you work! It’s amazing how food can bring us back home and connect us to cherished memories. I’m sure the flavors will be even more incredible after slow-cooking. Wishing you a fantastic New Year’s Day 2024 and a year filled with joy, delicious meals, and comfort! ✨
Brenda says
I was hesitant about the ingredients but I thought I would give it a try. The only thing I changed was I added one tablespoon of creole seasoning, because I don’t like spicy food. I loved the flavor and everything together was delicious.
ImmaculateBites says
Hi Brenda,
I’m so glad you gave it a try, even with some hesitation—it sounds like it paid off! Adding just a tablespoon of Creole seasoning for a milder kick was a great adjustment to suit your taste. I’m thrilled to hear you loved the flavor and enjoyed the dish—it’s always satisfying when everything comes together so well. Thank you for sharing your experience!
Steph says
The flavor is addictive! I soaked my beans overnight and found I had to cook them much longer than the prescribed amount of time to reach the “creamy” bean stage. I just kept adding a little more broth until I was happy with the texture of the beans.
ImmaculateBites says
I’m so glad you loved the addictive flavor! Soaking the beans overnight was a great step, and your patience in cooking them longer to reach that perfect creamy texture paid off. Adding extra broth as needed is such a smart way to keep everything rich and flavorful. It sounds like you nailed it—thank you for sharing your process!
Andrea sonnier says
Can I double this recipe to make 12 servings without changing anything in the ingredients and instructions?
ImmaculateBites says
Yes you can . Keep the seasonings proportional. Start with double the amounts, but taste as you cook to adjust if needed.