Southern Black Eyed Peas Hoppin’ John is a time-honored tradition, a delicious and hearty one-pan meal that promises good luck and prosperity for the new year. This easy-to-follow recipe brings soulful flavor to your table, offering a complete and satisfying dish perfect for gatherings or a comforting family dinner.

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Key Ingredients for Southern Black Eyed Peas Hoppin’ John

1 pound dried black-eyed peas: Soaked overnight or quick-soaked (see tips below).
6-8 cups chicken or vegetable broth: Low sodium preferred, adjust as needed.
12 ounces smoked sausage (Andouille, Kielbasa, or your favorite): Diced into 1/2-inch pieces.
1 tablespoon olive oil or bacon fat: For sautéing.
1 large yellow onion: Finely diced.
2 celery stalks: Finely diced.
1 large green bell pepper: Finely diced.
4 cloves garlic: Minced.
1 (14.5 ounce) can diced tomatoes: Undrained.
1 cup long-grain white rice: Rinsed.
1 teaspoon dried thyme: Or 1 tablespoon fresh thyme, chopped.
1/2 teaspoon smoked paprika: For depth of flavor.
1/4 teaspoon cayenne pepper: Optional, for a touch of heat.
1 bay leaf: For aromatic complexity.
Salt and freshly ground black pepper: To taste.
Fresh parsley or green onions: Chopped, for garnish.
Hot sauce or cornbread: For serving.

How to Make Southern Black Eyed Peas Hoppin’ John

This Southern Black Eyed Peas Hoppin’ John recipe is an incredibly easy, delicious, and satisfying dish that brings comfort and flavor to any table with minimal effort. Its one-pot nature makes cleanup a breeze, allowing the rich, smoky flavors of sausage, tender black-eyed peas, and fluffy rice to meld into a harmonious and deeply satisfying meal that’s perfect for busy weeknights or festive celebrations. Expect to have this soulful dish ready to enjoy in just about 1 hour and 15 minutes (after pea soaking).

Step-by-Step Instructions:

Prepare the Black-Eyed Peas: If using dried black-eyed peas, soak them overnight in a large bowl of water. Alternatively, you can quick-soak them: bring peas and water to a boil, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse thoroughly.
Sauté the Sausage: In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon fat over medium heat. Add the diced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
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Build the Flavor Base: Add the diced yellow onion, celery, and green bell pepper to the pot. Sauté over medium heat until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients & Simmer: Stir in the drained black-eyed peas, diced tomatoes (undrained), chicken or vegetable broth, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the black-eyed peas are tender but not mushy.
Add the Rice: Stir in the rinsed long-grain white rice and return the cooked sausage to the pot. Bring the mixture back to a gentle simmer, cover, and cook for an additional 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If the mixture seems too dry, a splash more broth can be added.
Rest and Serve: Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld further and the rice to fully steam. Remove and discard the bay leaf.
Season and Garnish: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Garnish with chopped fresh parsley or green onions. Serve hot with a dash of your favorite hot sauce or a side of warm cornbread.

Why You’ll Love This Southern Black Eyed Peas Hoppin’ John

You’re going to absolutely adore this Southern Black Eyed Peas Hoppin’ John for its undeniably rich and comforting warmth that satisfies both body and soul. The star of the show is undoubtedly the tender black-eyed peas, simmered to perfection with smoky sausage and a medley of aromatic vegetables, creating a depth of flavor that’s both hearty and incredibly fulfilling. Making this at home is a fantastic way to enjoy authentic Southern cuisine without the restaurant price tag, offering a substantial and delicious meal for pennies on the dollar compared to dining out.

What truly elevates this dish is the delicious combination of smoky sausage that permeates every bite and the tender, slightly chewy rice, all brought together with a hint of spice from the optional cayenne and the fresh brightness of parsley on top. It’s a complete meal in one pot, similar in its comforting appeal to a hearty jambalaya but with its own distinct Southern charm. Don’t just take our word for it—whip up a batch tonight and taste the tradition, comfort, and good luck for yourself!

What to Serve Southern Black Eyed Peas Hoppin’ John With

Southern Black Eyed Peas Hoppin’ John is a complete meal on its own, but it truly shines when paired with a few complementary dishes. For a classic Southern spread, hot, buttered cornbread is a non-negotiable side, perfect for soaking up every last bit of the flavorful juices. A crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the Hoppin’ John, while collard greens or mustard greens, braised until tender, provide another layer of traditional Southern comfort and a healthy dose of vegetables. For a drink, a tall glass of sweet iced tea or a dry, crisp white wine like Sauvignon Blanc can beautifully cut through the dish’s richness.

Top Tips for Perfecting Southern Black Eyed Peas Hoppin’ John

Soaking the Peas: Don’t skip soaking the dried black-eyed peas! This significantly reduces cooking time and helps them cook more evenly. If you forget to soak overnight, the quick-soak method is a lifesaver.
Rinsing the Rice: Rinsing your long-grain white rice before adding it removes excess starch, preventing the Hoppin’ John from becoming gummy and ensuring a fluffier texture.
Flavor Boosters: For an extra layer of flavor, consider adding a ham hock or a small piece of salt pork to the pot along with the broth and peas. Remove it before serving, or shred the meat and stir it back in.
Vegetable Variations: Feel free to customize your “holy trinity” (onion, celery, bell pepper). You can add diced carrots for a touch of sweetness or a different color bell pepper.
Spice Level: Adjust the cayenne pepper to your preference. For more heat, add a pinch of red pepper flakes along with the other spices. For less, omit the cayenne entirely.
Don’t Overcook the Peas: Black-eyed peas can go from tender to mushy quickly. Check them periodically during the simmering process, especially if you’re using fresh peas.
Resting Time is Key: Allowing the Hoppin’ John to rest off the heat for 5-10 minutes after cooking allows the rice to fully steam and the flavors to meld, resulting in a more cohesive and delicious dish.
Broth Amount: The amount of broth can vary slightly depending on your stove and pot. Start with the suggested amount and add a little more if the rice seems too dry during the final cooking stage.

Storing and Reheating Tips

Southern Black Eyed Peas Hoppin’ John is quite versatile when it comes to leftovers. Allow the Hoppin’ John to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, this dish freezes exceptionally well. Portion cooled Hoppin’ John into freezer-safe containers or resealable freezer bags, removing as much air as possible, and freeze for up to 3 months.

To reheat, if refrigerated, simply warm individual portions in the microwave until heated through, stirring occasionally. For larger portions, gently reheat on the stovetop over low to medium heat, adding a splash of broth or water if it seems too dry. If reheating from frozen, let it thaw in the refrigerator overnight, then reheat using the stovetop or microwave method. Thawing beforehand ensures even reheating and preserves the texture. Remember, avoid refreezing once thawed to maintain optimal taste and texture.

Final Thoughts

This Southern Black Eyed Peas Hoppin’ John isn’t just a meal; it’s a taste of time-honored tradition and heartwarming comfort. With its rich flavors and simple preparation, it’s a dish that brings people together. Don’t hesitate – gather your ingredients and prepare to fall in love with this soulful classic!

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Southern Black Eyed Peas Hoppin’ John FAQs

Q1: What is Hoppin’ John traditionally served for?
A1: Hoppin’ John is a traditional dish often served on New Year’s Day in the American South, believed to bring good luck and prosperity for the coming year.

Q2: Can I use canned black-eyed peas instead of dried?
A2: Yes, you can use canned black-eyed peas for a quicker version. Drain and rinse two (15-ounce) cans of black-eyed peas. Add them to the pot along with the broth during step 4, reducing the initial simmering time to about 15-20 minutes, or until heated through before adding the rice.

Q3: What kind of sausage works best for Hoppin’ John?
A3: Smoked sausage like Andouille, Kielbasa, or even a smoked ham hock provides the best flavor. You can also use bacon or a combination of smoked meats.

Q4: Can I make this dish vegetarian or vegan?
A4: Absolutely! Omit the smoked sausage. Use vegetable broth instead of chicken broth. For a smoky flavor, consider adding smoked paprika, a dash of liquid smoke, or a vegetarian sausage alternative.

Q5: Why is it called Hoppin’ John?
A5: The origin of the name “Hoppin’ John” is debated. Some theories suggest it refers to children hopping around the table in anticipation of the meal, while others link it to the West African rice and peas dishes that influenced Southern cuisine.

Q6: What if my Hoppin’ John gets too dry?
A6: If your Hoppin’ John seems too dry during or after cooking, simply stir in a splash more chicken or vegetable broth until it reaches your desired consistency.

Southern Black Eyed Peas Hoppin’ John

Print Recipe Pin Recipe

Cook Time 1 15

Soaking Time 1

Total Time 1 15

Course: Main Dish

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

1 pound dried black-eyed peas Soaked overnight or quick-soaked (see tips below).
6-8 cups chicken or vegetable broth Low sodium preferred, adjust as needed.
12 ounces smoked sausage (Andouille, Kielbasa, or your favorite): Diced into 1/2-inch pieces.
1 tablespoon olive oil or bacon fat For sautéing.
1 large yellow onion Finely diced.
2 celery stalks Finely diced.
1 large green bell pepper Finely diced.
4 cloves garlic Minced.
1 (14.5 ounce) can diced tomatoes Undrained.
1 cup long-grain white rice Rinsed.
1 teaspoon dried thyme Or 1 tablespoon fresh thyme, chopped.
1/2 teaspoon smoked paprika For depth of flavor.
1/4 teaspoon cayenne pepper Optional, for a touch of heat.
1 bay leaf For aromatic complexity.
Salt and freshly ground black pepper To taste.
Fresh parsley or green onions Chopped, for garnish.
Hot sauce or cornbread For serving.

Equipment

Large Dutch oven or heavy-bottomed pot

Method

1. **Prepare the Black-Eyed Peas:** If using dried black-eyed peas, soak them overnight in a large bowl of water. Alternatively, you can quick-soak them: bring peas and water to a boil, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse thoroughly.
1 pound dried black-eyed peas
2. **Sauté the Sausage:** In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon fat over medium heat. Add the diced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
12 ounces smoked sausage, 1 tablespoon olive oil or bacon fat
3. **Build the Flavor Base:** Add the diced yellow onion, celery, and green bell pepper to the pot. Sauté over medium heat until softened, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
1 large yellow onion, 2 celery stalks, 1 large green bell pepper, 4 cloves garlic
4. **Combine Ingredients & Simmer:** Stir in the drained black-eyed peas, diced tomatoes (undrained), chicken or vegetable broth, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the black-eyed peas are tender but not mushy.
1 pound dried black-eyed peas, 1 (14.5 ounce) can diced tomatoes, 6-8 cups chicken or vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 bay leaf
5. **Add the Rice:** Stir in the rinsed long-grain white rice and return the cooked sausage to the pot. Bring the mixture back to a gentle simmer, cover, and cook for an additional 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If the mixture seems too dry, a splash more broth can be added.
1 cup long-grain white rice, 12 ounces smoked sausage, 6-8 cups chicken or vegetable broth
6. **Rest and Serve:** Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld further and the rice to fully steam. Remove and discard the bay leaf.
1 bay leaf
7. **Season and Garnish:** Taste and adjust seasoning with salt and freshly ground black pepper as needed. Garnish with chopped fresh parsley or green onions. Serve hot with a dash of your favorite hot sauce or a side of warm cornbread.
Salt and freshly ground black pepper, Fresh parsley or green onions, Hot sauce or cornbread

Notes

• Soaking the Peas: Don’t skip soaking the dried black-eyed peas! This significantly reduces cooking time and helps them cook more evenly. If you forget to soak overnight, the quick-soak method is a lifesaver.
• Rinsing the Rice: Rinsing your long-grain white rice before adding it removes excess starch, preventing the Hoppin’ John from becoming gummy and ensuring a fluffier texture.
• Don’t Overcook the Peas: Black-eyed peas can go from tender to mushy quickly. Check them periodically during the simmering process, especially if you’re using fresh peas.