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This dish, also known as Hoppin' John, brings those comforting Southern flavors right to your kitchen table. Every bite is packed with smoky bacon and warming spices that make you feel right at home. Folks love making it for a lucky start to the new year, but honestly, it's awesome any time you want something hearty and familiar.
Reasons You'll Love This
There’s something special about black eyed peas in Southern cooking. Mixing in bacon and collard greens fills you up and keeps it tasty and satisfying. Whether you go for tradition on New Year’s or just crave a cozy, filling meal, this dish totally fits the bill.
Stuff for Cooking
- Greens: 1 bunch of collards, chopped up
- Liquid: 6 cups chicken broth
- Seasoning: A spoonful of Creole seasoning, then salt and pepper to your liking
- Herbs: Fresh thyme sprigs and two bay leaves
- Jalapeno: 1 chopped pepper, seeded as you like
- Vegetables: Dice up 1 onion, 2 celery sticks, and 4 cloves garlic
- Smoked Sausage: 1 pound sliced sausage, turkey sausage is good too
- Bacon: 6 slices, chop them up for that smoky bite
- Black Eyed Peas: 1 pound dried, soak overnight; navy beans are fine too
Step-by-Step Simple
- Finish and Dish Up
- Mix in your collard greens with about 10 minutes left to cook. Taste and add more seasoning if you want. Ladle it up warm, especially good with rice.
- Cook Those Peas
- Add the drained peas and pour in your broth. Heat it up to a boil, then simmer until everything’s tender—usually about 45 minutes.
- Get Your Base Going
- Fry up the bacon so it’s nice and crunchy, then brown the sausage right in that fat. Toss in your chopped onion, celery, garlic, and seasonings next.
- Prep the Peas
- Give your peas a wash and sort, then soak them in cold water for a few hours or just leave them overnight.
Fun History Behind It
Southern families have counted on black eyed peas for good fortune for hundreds of years. Brought from Africa in the 1600s, these little beans started the New Year’s luck tradition because their shape looks like spare change. These days, people just eat them whenever they want something tasty—not just hoping for luck!
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Amping Up the Taste
Kicking your black eyed peas up a notch means stacking flavors as you go. Begin with bacon and sausage for smoky backbone. Toss in onions and a dash of heat with your spices. Let everything chill on the stove together so the tastes meld. For a bolder take, drop in a ham hock or a smoked turkey wing, if you’ve got one. Every piece brings something new to the pot.
Super Simple Prep
This meal’s actually way easier than it sounds. Soaking the peas in advance means less time at the stove. Crisp up the bacon first, then let your sausage brown in those goodies left in the pot. Sauté veggies until they’re soft and smelling amazing. Stir in peas and broth, then let it all bubble gently until soft. Pop in the greens right before it’s done for one last boost.
Mix It Up Your Way
It’s easy to tweak this dish. Want a version with no meat? Leave it out and use veggie broth instead. Prefer extra spice? Toss in another jalapeno or a hit of your favorite hot sauce. Like it thick and creamy? Smash a few peas against the pan while it cooks. You can even try mixing in tomatoes or a splash of coconut milk for a new spin.
Leftovers & Storing
This meal gets even tastier after sitting a bit. Pop it in the fridge for up to five days—just seal it tight. Freezes great too: keep it in freezer bags for up to half a year. When you reheat, add a little broth if it’s gotten thick. Want single meals on the fly? Freeze in individual servings.
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Frequently Asked Questions
- → How do I make this vegetarian but still smoky?
Skip the meat and start with veggie broth. For a smoky kick, mix in smoked paprika or a dash of liquid smoke. Mushrooms, garlic, and onions make a tasty base too.
- → Didn't soak the peas—now what?
No big deal! Quickly boil them for 2 minutes, then let them soak for an hour. Overnight soaking in cold water is best, but this will work in a pinch.
- → What about canned peas? What changes should I make?
Rinse and drain the canned peas before cooking. Add them during the last 15-20 minutes. Use less liquid in your dish and start with less salt since the peas are pre-seasoned.
- → Not a fan of spice—how do I tone it down?
Leave out the jalapeños and use less black pepper. Want more heat? Mix in jalapeño seeds, cayenne, or serrano peppers. Serve with hot sauce for extra heat on the side.
- → Can I cook this in a slow cooker? What should I change?
Start by browning the bacon and sausage. Sauté garlic, onions, and celery before dumping it all into the slow cooker. Add soaked peas and set on low for 6-8 hours or high for 3-4 hours. Wait until the end to add salt.
Conclusion
Also love Southern cooking? Try a bowl of rich Creole jambalaya or comfort food like chicken and sausage gumbo. Both pack bold flavors with hearty ingredients for a cozy meal.