Southern Black Eyed Peas Recipe (Hoppin’ John Recipe)

As New Year’s Eve rolls around, I always find myself drawn to traditions that bring comfort, warmth, and a little hope for the year ahead and it all starts with good luck recipes like Southern Black Eyed Peas. Also known as Hoppin’ John it is a staple meal on New Year’s Day in many homes across America.

It is a long-standing Southern tradition dish, believed to bring luck and prosperity for the year ahead. Each ingredient in Hoppin’ John has its own symbolism.

The peas represent coins, greens stand for money, and cornbread (if you serve it alongside) symbolizes gold. Even if you don’t believe in the superstition, it’s hard to argue with the rich, hearty flavors of this dish.

A creamy dish of black-eyed peas cooked with smoky meats and served over rice. It’s more than a meal when served on the first day of the year because it’s a promise of good luck, prosperity, and a fresh start.

Whether you’ve been making black-eyed peas your whole life or this is your first attempt, I’m excited to share my take on this classic dish with you.

Hoppin’ John Recipe (Southern Black Eyed Peas)

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1 pound black-eyed peas
• 4-5 thick slices bacon, chopped
• 1 cup diced smoked sausage, diced
• 1 large onion, diced
• 1 stalk celery, diced
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme, minced
• 1 bay leaf
• 7-8 cups chicken broth
• 1-2 teaspoons Creole seasoning
• 1/8 teaspoon cayenne powder (more to taste)
• 2 cups kale, chopped
• Salt and pepper to taste

For Serving

• 3 cups cooked white rice
• 1 chopped green onion

INSTRUCTIONS – Southern Black Eyed Peas

Start by sorting through a pound of dried black-eyed peas. Pick out any debris or damaged peas, then give them a good rinse.

Soaking the peas for at least a few hours will not only reduce the cooking time, it will also make them easier to digest. To soak the peas, cover them with a few inches of cold water and let them sit for at least 3 hours, but preferably overnight.

The smoky flavor in Hoppin’ John comes from both bacon and sausage. When you are ready to make your Southern Black Eyed Peas start by chopping up 4-5 thick slices of bacon and dice about a cup of smoked sausage.

1. Sauté the Meats

Then heat a large Dutch oven or large stockpot over medium-high heat. Add the chopped bacon and cook it for 4-5 minutes until it’s just crispy, then add the sausage. Let the sausage cook for a couple more minutes to release its flavors.

Once both are browned, remove them from the pot and set them aside. Don’t discard the fat as it’s going to be the base for sautéing the veggies.

2. Build the Flavor Base

In the same pot, add the diced onion, celery and, if you like a little heat, minced jalapeño. Saute for a few minutes or until the onions become translucent. Add in the minced garlic, fresh thyme and add in a bay leaf. Let everything cook until the garlic is fragrant.

3. Add the Broth and Peas

Pour in 7-8 cups of chicken broth. This is where all the flavors will come together, so don’t skimp on the broth quality because it makes a big difference. Drain the soaked black-eyed peas and give them a quick rinse, then add them to the pot. Stir everything together and season with Creole seasoning, cayenne pepper, plus a little salt to taste.

4. Simmer Until Tender

Bring the pot to a boil, then reduce the heat to a gentle simmer. Let the peas cook uncovered for about 20 minutes, stirring occasionally. Keep an eye on the liquid level. If it starts to get too thick, add a little more broth or water. You want a creamy texture that isn’t too watery.

Adding the Greens and Meat For Southern Black Eyed Peas (Hoppin’ John)

The Greens

Collard greens are a classic addition to Hoppin’ John. You’ll need about 2 cups of chopped collard greens, but if you prefer kale or another sturdy green, feel free to make the substitution.

Where I live collard greens are sometimes difficult to find at the grocery store. Therefore, I tend to use kale or even spinach as the substitute.

No matter what you use, add the greens to the pot after the peas have been simmering for 20 minutes.

The Meat

Return the cooked bacon and sausage to the pot at the same time you add the greens. Stir everything together and let it continue cooking for another 10-15 minutes. This gives the greens time to soften and the meat flavors to blend into the broth.

Adjusting the Consistency

Southern Black Eyed Peas should have a thick, creamy texture, but it shouldn’t be dry or overly watery. If it’s looking too thick, add a little more broth or water. If it’s too thin, let it simmer uncovered for a few extra minutes. The key is to stir often, so the peas don’t stick to the bottom.

Serving Suggestions For Hoppin’ John

Once the peas are tender and the broth is just right, taste and adjust the seasoning. You may want to add more Creole seasoning, cayenne pepper, salt, or pepper. Don’t forget to remove the bay leaf before serving. Although in my house, we say whoever gets the bowl with the bay leaf is going to have even more luck in the coming year.

Traditionally, Hoppin’ John is served over rice. A simple white or brown rice works perfectly. Scoop the peas and greens over a bed of rice and garnish with chopped green onions for a fresh, slightly crunchy finish.

Recipe Tips

Soak the Peas: While you can skip soaking if you’re in a rush, soaking helps the peas cook more evenly and shortens the overall cook time.

Quality Ingredients: Use the best bacon and sausage you can find for maximum flavor. If you can’t find smoked sausage, smoked turkey is a great alternative.

Make It Ahead: Like many stews, Hoppin’ John tastes even better the next day. The flavors have time to meld, making leftovers something to look forward to.

Storing and Reheating

Hoppin’ John keeps well in the fridge for up to 3 days. Store it in an airtight container and reheat it gently on the stove or in the microwave. If it’s thickened up too much, stir in a splash of broth to loosen it.

As the New Year begins, I can’t think of a better way to start things off than with a warm bowl of Southern Black Eyed Peas, smoky meats, and tender greens. Here’s to good food, good luck, and a great year ahead!

And be sure to save the leftover dried black-eyed peas to make Black Eyed Peas Jambalaya. It is a great recipe to celebrate the upcoming Mardi Gras season.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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