Southern Black Eyed Peas Recipe
This easy Southern Black Eyed Peas recipe, also known as Hoppin’ John, is cozy, satisfying, and just plain fun. It’s got a deliciously smoky flavor and plenty of Cajun-inspired seasonings but is mild enough for most kids to enjoy. And it’s traditionally served on New Year’s Day to bring good luck for the year ahead!
Favorite Black Eyed Peas Recipe
This recipe for black eyed peas is an easy to make version of Hoppin’ John, a Southern tradition served on New Year’s Day to court good luck in the year ahead. We enjoy it throughout the year, though, especially in the colder months when everyone craves something cozy!
This has terrific flavor: a bit smoky and full of rich Cajun spices, yet not too overpowering for the choosy eaters among us. It takes a little while to simmer on the stovetop, but lots of that time is hands-off, so if you have a New Year’s Day or weekend afternoon at home, I highly recommend giving this a try. You will love the aroma as it bubbles away to hearty comfort food perfection!
Ingredient & Substitution Notes
Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Find full amounts in the print-friendly recipe card below.
- Smoked sausage. I like the taste and lean qualities of turkey smoked sausage, which is pretty easy to find near kielbasa and other fully-cooked sausages, but feel free to substitute any other type of smoked sausage you like. Ham is also a delicious and traditional option.
- Bacon. For major flavor.
- Onion. Yellow onion works best here, followed by a white or sweet onion.
- Kale or collard greens. I like to wilt this directly into my Hoppin’ John for simplicity and because the added greens are said to symbolize even more prosperity! This said, you can easily keep the greens to the side and serve on only certain portions or as a side dish.
- Broth. Use a high-quality, low-sodium chicken broth here.
- Garlic.
- Celery.
- Cajun seasoning, cayenne peppers, bay leaf, and dried thyme.
- Fresh thyme. An optional but nice finishing touch.
- Black eyed peas. Of course! This recipe uses canned black eyed peas for convenience and speed!
Lately we are especially loving recipes with beans of any type. They are affordable, cozy, packed with protein and fiber, and best of all, able to magically take on virtually any texture and flavor you like, depending on how they are cooked and seasoned.
Although I always keep chickpeas and cannellini beans on hand for quick dinners, in my efforts to diversify our bean palette, black eyed peas are a stand-out.
Are black eyed peas beans?
Indeed, yes: black eyed peas are beans, specifically a type of legume also known as cowpeas or goat peas. Their signature is the small black dot in the middle of each creamy white bean. Black eyed peas have a mild, earthy flavor, and a fairly firm texture that holds up well to medium-long cooking times in soups and stews.
Why are black eye peas associated with good luck?
Black eyed peas were first cultivated in northern Africa. Colonial trade routes brought the beans to the West Indies and eventually North America, where they became a staple of cooking across the deep south. They were said to bring good luck and specifically financial prosperity, supposedly because the beans’ signature pattern resembles the penny and other coins.
How To Make Black Eyed Peas Stew
Begin by crisping the bacon, then browning the sliced sausage, removing both in turn to a plate.
Now you’ll use the same skillet — be sure to choose a large pan with deep sides — to sautĂ© the onion, celery, garlic, and spices. Keep track of how many bay leaves you put in — one or two usually does it for me — because you’ll be fishing them out later, after a long soak.
Add the broth and beans, then let everything simmer for about 15 minutes. This finished cooking the vegetables, makes the beans tender, and allows all the flavors to meld.
If adding fresh kale or collard greens, stir them in very near to the end. They will wilt quickly and shockingly collapse in volume.
Sample a bite and add more salt, pepper, or other seasonings to taste. Ladle generous portions over white rice or into bowls with Southern-style cornbread on the side.
Pro Tip
You can adjust the consistency of this stew simply by letting it simmer for a shorter or longer amount of time. Want to thicken the stew in a hurry? Grab a wide, flat wooden spoon and smash a few spoonfuls of the tender beans against the side of the pot. They will break down into a creamy, mashed consistency in no time.
Recipe FAQs & Expert Tips
What to serve with black eyed peas?
Complete the Southern-inspired meal by serving black eyed peas with buttermilk cheddar cornbread, homemade biscuits, hush puppies, corn fritters, okra, fried green tomatoes, roasted green beans, or any other side dish you love.
Do I need to soak black eyed peas before cooking?
If you are cooking with dried black eyed peas from scratch, soaking them for a few hours or overnight shortens the cook time by several hours. You can, however, skip the pre-soak and simply let them simmer in broth until tender. To me, it is worth the convenience of buying canned black eyed peas to skip this step entirely.
How do you improve the flavor of black eyed peas?
Black eyed peas admittedly can be bland by themselves, but this means they are perfectly suited to being cooked with very flavorful ingredients like bacon, sausage, Cajun seasoning and other fresh herbs and spices. It’s also very helpful to cook black eyed peas in a high-quality broth rather than water.
Why do you put a coin in Hoppin John?
It is an old Southern tradition to put a (clean!) penny or dime into a pot of Hoppin’ John or another black eyed pea recipe to bring extra luck and prosperity throughout the year ahead. Whoever gets the coin in their bowl is the most likely to have wealth come their way.
Of course, this does mean everyone needs to pay close attention while eating — not something I trust my littles to do just yet! 🙂
Storage & Reheating
This black eyed peas recipe keeps very well and even freezes well, so don’t worry if the batch is much larger than your family needs for one night.
- Storage: Allow leftovers to cool completely, then transfer into any airtight container or heavy-duty zip-top bags. Refrigerate for 4-5 days.
- Reheating: Warm portions or a larger amount in the microwave or in a small saucepan over medium heat. Stir frequently to ensure even heating. If the soup is warm but thicker than you would like, stir in an extra splash or broth or water to thin things back out to your desired consistency.
- Freezing: Pack extra Hoppin’ John in freezer-safe glass or zip-top containers, being sure to leave plenty of room for the stew to expand when frozen. Store in the freezer for up to 4 months, then thaw overnight in the fridge when ready to serve. Reheat on the stove or in the microwave.
Related Recipes
Looking for quick and easy Southern flavor? Cajun butter chicken always hits the spot. Craving more cozy soups and stews? We love this Tuscan chickpea stew, white bean chicken chili, and chipotle black bean tortilla soup.
More easy recipes with pre-cooked sausage? Sheet pan chicken sausage and veggies, Italian chicken sausage pasta, and one pan sausage and pierogies always hit the spot here.
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Southern Black Eyed Peas Recipe (Hoppin’ John)
Ingredients
- 5 slices bacon
- 1 package turkey smoked sausage 13 ounces or similar
- 1/2 large yellow onion chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 7 cups low-sodium chicken broth
- 2 (15 ounce) cans black-eyed peas drained and rinsed
- 3-4 cups collard greens or kale washed and chopped
- rice and fresh thyme for serving
Instructions
- Set a large Dutch oven or deep sauté pan over medium-high heat. Place bacon slices in the hot pan and cook for 3-4 minutes, until crisp and brown. Remove to a plate and set aside.5 slices bacon
- While bacon cooks, chop the sausage into bite-sized pieces. After removing the bacon, add the chopped sausage to the pan and cook for 3-4 minutes, until it, too, is browned. Transfer sausage to the plate with the bacon; set aside.1 package turkey smoked sausage
- Add onion, celery, garlic, thyme, Cajun seasoning, bay leaves, and cayenne pepper to the pan. Cook for 4-5 minutes, until the onions and celery are slightly softened, then stir in the broth and the beans.1/2 large yellow onion, 2 stalks celery, 3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon Cajun seasoning, 1/4 teaspoon cayenne pepper, 2 bay leaves, 7 cups low-sodium chicken broth, 2 (15 ounce) cans black-eyed peas
- Increase heat to bring the mixture to a rapid boil, then reduce heat back to medium or medium-low so that the mixture is simmering gently. Simmer uncovered for 15 minutes.
- Chop or crumble the bacon into small pieces. Return the bacon and sausage to the pot, then stir in the greens. Cook for another 7-8 minutes, uncovered.3-4 cups collard greens or kale
- Remove the bay leaves and test a bean; it should be tender and creamy but not falling apart. Test the broth for flavor; add more Cajun seasoning or salt if desired. If the mixture is too dry, add more broth or water 1/2 cup at a time. If it is too watery for your liking, increase the heat for a couple of minutes to boil off more liquid.
- Ladle the mixture into bowls over rice and garnish with sprigs of fresh thyme. Enjoy!rice and fresh thyme
Notes
- Leftovers are delicious reheated. Leftovers eaten the day after New Year’s are known as Skippin’ Jenny and supposedly bring you more good luck owing to your frugality!
