Black-eyed peas are among the varieties of field peas that grow year-round in the US South. These legumes were first cultivated in West Africa and brought to the United States in the 17th century. Cooked with bacon and sausage, this preparation is also known by the folk name “Hoppin' John.” In the South, black-eyed peas form an important part of a symbolic meal served for New Year's Eve celebrations, which is eaten to bring good luck for the coming year. The meal consists of black-eyed peas with collard greens, representing a combination of coins and paper currency, served over rice with a pan of classic cornbread as an accompaniment.
Recipe Servings: 4
+ 2 hours resting
Ingredients
- 1 lb black-eyed peas
- 4–5 thick bacon slices, chopped
- 1 cup smoked sausage, diced
- 1 large onion, diced
- 1 stalk celery, diced
- 2–3 tsp minced garlic
- 1 jalapeño pepper, minced, or cayenne pepper, to taste
- 1 tsp fresh thyme
- 1 bay leaf
- 7–8 cups chicken broth
- 1–2 tsp Creole seasoning
- Salt and pepper, to taste
- 2 cups or more collard greens
- Cooked rice
- Green onion, for garnish
Directions
- Rinse the peas. Add the peas to a large pot and cover with 3–4 inches of cold water. Let sit, covered, for 2–3 hours.
- In a large, heavy frying pan, sauté the chopped bacon for about 4–5 minutes, until browned and crispy.
- Add the sausage and sauté for an additional 2–3 minutes. Set the mixture of cooked meats aside.
- In the same pan, add the onions, celery, garlic, jalapeños, thyme, and bay leaf, and sauté for 3–5 minutes, until the onions have wilted and become aromatic. Add the chicken broth.
- Drain and rinse the soaked beans; then add to the pot. Season with the Creole seasoning and salt to taste. Mix to combine. Bring to a boil; then reduce the heat and simmer, uncovered, for about 20 minutes.
- Add the collard greens and bacon-sausage mixture to the pot. Continue to cook for an additional 10 minutes, stirring occasionally, until the beans are tender and the texture of the mixture has thickened. Add additional stock as needed.
- Remove the bay leaf and adjust the seasonings to taste. Serve over cooked rice, garnished with green onion.
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