Description
Southern Black-Eyed Peas (Hoppin’ John) is a hearty and soul-warming Southern dish. Smoky, spicy, and full of flavor with bacon and sausage, this traditional dish brings good luck when served on New Year’s Day.
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 jalapeño, minced (or 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 kale)
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas and pick through to remove debris. Add to a large pot and cover with 3–4 inches of cold water. Soak 2–3 hours or overnight.
- In a heavy sauté pan, cook bacon until crispy (4–5 min), then add sausage and cook 2–3 more min. Remove and set aside.
- Add onions, celery, garlic, jalapeños, thyme, and bay leaf to the pan. Sauté 3–5 minutes until aromatic.
- Pour in the chicken broth. Drain peas and add them to the pot. Season with Creole seasoning and salt. Stir and bring to a boil.
- Reduce heat to a simmer and cook uncovered for about 20 minutes.
- Add collard greens, bacon, and sausage back. Continue cooking 10+ minutes, stirring occasionally, until peas are tender and broth thickens.
- Add more stock/water if mixture is too thick. Texture should be creamy but not watery.
- Remove bay leaf. Adjust seasoning with salt, pepper, and Creole seasoning.
- Serve over rice and garnish with chopped green onion.
Notes
- Use kale instead of collard greens if preferred.
- Add more cayenne or Creole seasoning for extra heat.
- Ensure peas are fully tender before serving for a creamy texture.
- Prep Time: 2 hours
- Cook Time: 50 minutes
- Category: Main
- Method: Simmer
- Cuisine: Southern