Southern Black Eyed Peas Recipe

There’s a particular kind of magic in a pot of simmering beans, isn't there?

This Southern black eyed peas recipe, often called Hoppin' John, is a warm, smoky hug in a bowl.

A Dish with Deep Roots

These humble peas have a story that travels from my native Africa to Southern American tables.

They became a symbol of pennies and prosperity, a tradition for New Year's Day luck, but truly, they're for savoring any day you need comfort.

Ingredients Needed for the Recipe

Here’s what you’ll need to build those incredible layers of flavor. Grab a big pot!

• Black-Eyed Peas (1 lb): The hearty, earthy star of the show. Dried ones give the best texture.
• Bacon (4-5 thick slices) & Smoked Sausage (5 oz): They create the foundational, savory smokiness that makes this dish irresistible.
• Onion, Celery, Garlic, Jalapeño: This aromatic team builds a flavor base that’s simply wonderful.
• Fresh Thyme & Bay Leaf: Herbs that add a gentle, fragrant depth you can’t quite pin down but would definitely miss.
• Creole Seasoning (1-2 tsp): It brings a kick of blended spices that wake everything up.
• Chicken Broth (7-8 cups): This rich liquid cooks the peas, infusing them with more flavor than water ever could.
• Collard Greens (2 cups): They add a pop of color, a nutritional boost, and a lovely, slight bitterness that balances the richness.
• Salt and Pepper: Your essential tools for final flavor tuning.

How to make Southern Black Eyed Peas Recipe?

Step 1- Prep & Soak the Peas

First, rinse your dried peas in a colander, checking for any little stones.

Then let them take a long bath in a large pot of cold water, for a few hours or even overnight, to soften up for cooking.

Step 2- Brown the Meats

Chop your bacon and dice the sausage. In your large pot or Dutch oven, cook the bacon until it's crispy.

Add the sausage and cook it just until it starts to brown, then scoop all that meaty goodness out and set it aside for later.

Step 3- Sauté the Aromatics

See all that delicious fat left in the pot? That’s flavor gold.

Add your diced onion, celery, garlic, jalapeño, thyme, and the bay leaf, and cook until the onions turn soft and fragrant.

Step 4- Build the Pot

Now, pour in all that chicken broth. Drain your soaked peas and add them right in.

Give it a good stir, season with Creole seasoning and salt, then bring the whole pot to a lively boil.

Step 5- Simmer to Tenderness

Once boiling, reduce the heat to a gentle, happy simmer. Let it cook uncovered for about 20 minutes.

You'll notice the broth starting to change, becoming a bit cloudy and richer.

Step 6- Add Greens & Meat

Time to bring it all together. Stir in your chopped collard greens and that reserved bacon and sausage.

Let it all simmer for another 10 minutes, or until the peas are perfectly tender and the greens have wilted.

Step 7- Final Adjustments

Fish out the bay leaf—its job is done. Give the pot a careful taste.

Does it need another pinch of salt, a crack of pepper? Adjust until it sings for you.

Serving Your Black Eyed Peas

A bowl of steaming white rice is the classic, perfect companion for these saucy peas.

For a truly lucky Southern meal, add a wedge of golden cornbread and a side of stewed greens.

Tips

• Short on time? You can skip soaking, but expect the peas to take nearly 90 minutes to become tender.
• For a creamier, thicker broth, mash a small ladleful of cooked peas against the pot and stir them back in.
• Leftovers taste even better the next day, as the flavors have more time to meld and deepen.
• If using canned peas, add them in the last 10 minutes just to heat through, or they'll turn to mush.

Storing for Later

This stew is a fantastic make-ahead dish that freezes beautifully. Let it cool completely first.

Then, store it in airtight containers in the fridge for up to 5 days, or in the freezer for a rainy day craving, for about 6 months.