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You’ll love this Southern Black Eyed Peas dish, also called Hoppin’ John, for its cozy flavors and homestyle vibe. With tasty bacon and a bunch of warm spices, it just feels like comfort food at its best. Folks usually make it for New Year's good luck, but honestly, you’ll want it all year long.
Top Reasons to Try This
Sinking your spoon into these black eyed peas is like taking a bite of Southern history. Peas, smoky bacon, and collard greens team up for a hearty and wholesome meal. Whether you’re keeping a New Year’s tradition alive or just after something comforting, this dish’ll always do the trick.
What You’ll Want on Hand
- Greens: Got a big bunch of collards? Give them a rough chop
- Liquid: 6 cups of chicken broth for that good base
- Seasoning: Use a tablespoon of Creole seasoning, then salt and pepper as you go
- Herbs: Sprigs of fresh thyme plus two bay leaves
- Jalapeno: One, diced and seeded for some heat (toss in more if you can handle it)
- Vegetables: Dice up a large onion, 2 celery sticks, and 4 garlic cloves
- Smoked Sausage: Slice a pound into pieces; swap for turkey sausage if that’s your thing
- Bacon: 6 slices, chopped for that smoky flavor
- Black Eyed Peas: A pound dried, soaked overnight (navy beans are a good back-up)
How You Whip This Up
- Wrap Things Up
- Drop in the greens about 10 minutes before you’re done. Taste and tweak those seasonings, then spoon it up hot over some rice.
- Simmer the Peas
- Pour in the broth and peas you’ve drained. Let it all bubble up, then lower the heat and cook until the peas turn soft, around 45 minutes.
- Build the Flavor Base
- Fry up bacon until it gets crunchy, brown sausage chunks, then pile in garlic, onions, celery, and your spice mix.
- Get Peas Ready
- Pick through and rinse peas, soaking them in cold water for at least a few hours (overnight’s even better).
Tradition and a Bit of Luck
For centuries, folks in the South have counted on black eyed peas to turn luck in their favor. They first came over from Africa way back in the 1600s, later becoming a staple for New Year’s dinners. The story goes they look like little coins, which brings good fortune, but truth is—they taste so great, people enjoy them all through the year.
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Awesome Flavor Tricks
Want black eyed peas that taste amazing? Stack up those flavors. Sauté bacon and sausage first. Toss in sweet onions and spicy seasoning. Take your time and let everything simmer for deep flavor. Crave an even richer bite? Try braising with a ham hock or a smoked turkey wing. Every ingredient brings something good to the pot.
Super Simple Directions
Don’t worry—this dish is low-stress to put together. Soak the peas the night before. Crisp up the bacon, then let sausage get golden in the same pot. Sauté the veggies until they smell awesome. Peas and broth go in next and cook down until tender. Toss in collard greens right at the end for a bonus boost of flavor and nutrition.
Ways to Change It Up
Make it fit your tastes. Skip the bacon and sausage and use veggie broth to keep it meatless. Like heat? Toss in another jalapeno or a douse of hot sauce. For a silkier pot, mash some peas while it cooks. Feeling creative? Stir in some tomatoes or a splash of coconut milk.
Leftovers That Get Better
Packed-away peas are even yummier the next day. Tuck leftovers in the fridge for up to five days in a sealed container. Freeze them in bags for up to half a year. They’ll reheat nice—just splash in a bit of broth if they seem thick. To make your life easier, freeze single portions for quick meals down the line.
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Frequently Asked Questions
- → Can I make this vegetarian and still have that smoky taste?
Sure thing! Leave out the bacon and sausage, swap in vegetable broth, then toss in some smoked paprika or a dash of liquid smoke. Mushrooms, onions, and extra garlic give it even more depth.
- → Why soak black-eyed peas, and what if I forget?
Soaking helps beans cook faster, makes them easier on your tummy, and stops any from staying hard. If you space and forget, just boil them for a couple minutes and soak for about an hour. Overnight in cold water works best if you have time.
- → Got canned black-eyed peas? What should I do differently?
Rinse and drain well, then stir them in about 15-20 minutes before you're done. Cut your liquid by half—they don’t soak much up. Start light on salt since there’s usually some in the can.
- → What's the best way to change the spice level?
Skip the jalapeños and cut the black pepper for less heat. If you want more fire, add jalapeño seeds, cayenne, or try serrano. Want options? Leave hot sauce out for folks to add at the table.
- → Can I toss this together in a slow cooker? What should I change?
Sear bacon and sausage first, then quickly cook onions, celery, and garlic. Dump it all in with soaked peas and the rest, then cook low 6-8 hours or high 3-4. Wait till it’s nearly done to add salt.
Conclusion
Love this? Check out Creole jambalaya too! It's got tons of meat and spice—seriously good Southern eats. Like these peas, chicken and sausage gumbo gets its deep flavor from slow cooking everything together for comfort food perfection.