Pin it
Warm up with this classic Southern dish, also called Hoppin' John. With rich, smoky bacon and tasty seasonings, it brings comfy vibes to your table. People love it for New Year's Day luck, but honestly, it's too good just once a year.
Top Reasons to Make This
This flavorful dish goes way back in Southern kitchens. Peas, bacon, and collards come together for a filling, feel-good meal. Whether you're following tradition for New Year's or just want something cozy, you'll love how tasty it is every time.
Stuff You'll Need
- Collard Greens: Chop up a bunch of greens for color and flavor
- Chicken Broth: 6 cups for a hearty base
- Creole Seasoning, Salt, Pepper: 1 tablespoon Creole mix, then season to your liking
- Bay Leaves & Thyme: A couple bay leaves and some thyme sprigs, fresh is best
- Jalapeno: 1 pepper, dice and pick your heat level
- Chopped Onion, Celery, Garlic: 1 onion, 2 celery stalks, 4 garlic cloves all chopped up
- Smoked Sausage: 1 pound sliced sausage (use turkey if that's your thing)
- Bacon: 6 thick strips, chopped small
- Black Eyed Peas: 1 pound, dried and soaked overnight or use navy beans if you're out
Simple How-To Steps
- Wrap It Up
- Drop in greens for the final 10 minutes. Taste and fix up the seasoning. Dish it out nice and hot, especially over some rice if you like.
- Let Them Simmer
- Pour in peas and broth, bring it to a fast boil, then let it chill out on a low simmer until soft—usually around 45 minutes.
- Get Your Base Going
- Fry up the bacon til crisp, toss sausage in till browned, drop in onion, celery, garlic, and your spices.
- Prep the Peas
- Look through and rinse the beans. Soak them a few hours (or overnight) with cold water.
Fun Tradition Facts
Black eyed peas have brought smiles and luck to Southern tables for ages. They first showed up in America in the 1600s from Africa. Folks say eating them at New Year's means extra good fortune because they kind of look like little coins. But really, they’re too good to wait for just once a year.
Pin it
Why the Flavor Stands Out
The trick is building up those layers. Bacon and sausage start things off nice and smoky. Then come sweet onions and spicy flavors. Letting it all cook slow gives your beans a deep, awesome taste. Want to boost it? Drop in a smoked turkey wing or a ham hock. Every piece adds to the magic.
Straightforward Cooking
This one's way easier than it sounds. Soak your beans a bit ahead of time to cut down the cook. Bacon gets crispy, sausage browns. Soften your veggies in the same pot. Toss in beans, then broth, and just let it simmer. Right at the end, greens go in for a healthy twist and extra flavor.
Switch Things Up
Tweak this however you want. Going vegetarian? Leave out the meat and swap chicken broth for veggie broth. Want more heat? Add extra jalapeno or hot sauce. Dreaming of a creamy pot? Mash a few beans against the side while it cooks. Tomatoes or coconut milk give it another tasty spin too.
Keeping Leftovers Fresh
This dish tastes even better the day after. Pop leftovers in the fridge (covered, lasts 5 days) or throw portions into freezer bags for up to 6 months. If it gets a little thick when you reheat, splash in some broth. Freeze single servings to make quick meals down the road.
Pin it
Frequently Asked Questions
- → How can I make this vegetarian but still keep it smoky?
Leave out both bacon and sausage, and swap in vegetable broth. Sprinkle 1-2 teaspoons of smoked paprika or use a bit of liquid smoke. For more depth, sauté extra mushrooms, onions, and garlic.
- → Is soaking the peas that important? What if I forget?
Soaking helps them cook faster, makes them easier to digest, and prevents uneven textures. Skipped it? Boil them quickly for 2 minutes, then let them sit an hour. Overnight soaking in cold water is still the best option.
- → Can I use canned black-eyed peas instead? How should I adjust?
Rinse and drain your canned peas first, stirring them in during the last 15-20 minutes. Cut your liquid by half, since canned peas won't soak up extra. Taste before adding salt since canned ones can be salty already.
- → How do I tweak the spice level while keeping all the flavors?
Skip the jalapeños and go light on black pepper for less heat. Craving more spice? Include those seeds, add cayenne, or dice up a serrano chili. For flexibility, let everyone add hot sauce on their own!
- → Can I make this in a slow cooker? What changes do I need?
Cook the bacon and sausage first, then sauté onions, celery, and garlic. Toss everything into your slow cooker with soaked peas. Set to low for 6-8 hours or high for 3-4 hours. Add salt at the end for best results.
Conclusion
Give Creole jambalaya a try if you enjoyed this dish! These two are packed with spices and bold Southern flavors. You might also love our chicken and sausage gumbo—it's another rich, slow-cooked favorite perfect for comfort food cravings!