Southern Black Eyed Peas (Hoppin’ John)
A hearty Southern dish combining black-eyed peas with smoky sausage and crispy bacon, perfect for gatherings and embodying warmth and tradition.
Ingredients
Meats
- 5 slices bacon Crisp cooked and crumbled
- 13 ounces turkey smoked sausage Chopped into bite-sized pieces
Vegetables
- 0.5 large yellow onion, chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 3-4 cups collard greens or kale, chopped Thoroughly washed before use
Broth and Beans
- 7 cups low-sodium chicken broth
- 2 cans black-eyed peas, drained and rinsed 15 ounces each
Spices
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- 0.25 teaspoon cayenne pepper Adjust for heat preference
- 2 leaves bay leaves Discard before serving
For Serving
- as needed cups rice To serve alongside
- as needed sprigs fresh thyme For garnish
Instructions
Preparation
- In a large Dutch oven or sauté pan, cook the bacon over medium-high heat for 3-4 minutes until crisp. Remove and set aside.
- In the same pan, add chopped turkey smoked sausage and cook for another 3-4 minutes until browned. Remove and set aside.
- Add onion and celery to the pan, and sauté for 4-5 minutes until softened. Stir in minced garlic, thyme, Cajun seasoning, cayenne pepper, and bay leaves.
Cooking
- Pour in chicken broth and add black-eyed peas. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes.
- Add the cooked bacon and sausage back into the pot, followed by collard greens or kale. Cook for an additional 7-8 minutes until greens have wilted.
Serving
- Remove bay leaves before serving. Adjust seasoning as needed. Serve warm over cooked rice and garnish with fresh thyme.
Notes
This dish is perfect for gatherings and can be made in advance. Leftovers can be stored in the fridge for up to three days or frozen for three months.