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Down-home Southern Black Eyed Peas (sometimes called Hoppin' John) bring pure comfort to your dinner table. The mix of crispy bacon and rich spices creates a meal that wraps you in warmth. Many folks eat it for luck on New Year's Day, but it's way too delicious to enjoy just once yearly.
Benefits of This Dish
These black eyed peas aren't just delicious, they're woven into the fabric of Southern cooking tradition. Combining peas with bacon and fresh collards creates a hearty dish that's nourishing too. Whether you're keeping up the New Year's custom or just craving something homey, this dish won't let you down.
Ingredients You'll Want
- Black Eyed Peas: 1 pound dry peas, soaked overnight. You can swap in navy beans in a pinch
- Bacon: 6 thick pieces, diced. Gives that smoky background taste
- Smoked Sausage: 1 pound, sliced up. Turkey sausage makes a lighter option
- Vegetables: 1 big onion, 2 stalks celery, 4 cloves garlic, all diced up
- Jalapeno: 1 pepper, seeds removed and chopped. Adjust for your heat preference
- Herbs: Some fresh thyme, 2 bay leaves
- Seasoning: 1 tablespoon Creole spice mix, salt and pepper as needed
- Liquid: 6 cups chicken broth
- Greens: 1 bunch collard greens, sliced up
Cooking Steps
- Get Peas Ready
- Check for stones and wash peas. Let them soak in cool water for 2-3 hours or through the night.
- Create the Foundation
- Fry bacon till crunchy. Toss in sausage to brown. Mix in onions, celery, garlic, and spices.
- Simmer the Peas
- Add your drained peas with broth. Let it bubble up, then turn down to simmer until soft, around 45 minutes.
- Complete and Dish Up
- Mix in collards for the final 10 minutes. Taste and add seasoning if needed. Serve over hot rice.
Cultural Background
Black eyed peas have been considered lucky on Southern plates for hundreds of years. They traveled from Africa to America during the 1600s and grew into a New Year's custom. Some say eating them brings money because they look a bit like coins. But nowadays, folks enjoy them throughout the year, not just for their supposed luck.
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Creating Rich Taste
What makes black eyed peas amazing is building flavor in layers. Begin with crunchy bacon and savory sausage. Throw in some onions and zesty spices. Let everything bubble away slowly so the tastes meld together. Want to make it even richer? Drop in a ham hock or smoked turkey wing. Everything adds a special note to the final dish.
Simple Preparation Tips
Whipping up this dish isn't complicated at all. Soak your peas beforehand to cut down cooking time. Get your bacon nice and crispy, then brown sausage in the same pot. Toss in your veggies until they soften and smell great. Add peas and broth, then just let everything bubble away until tender. Drop in those collards at the end for color and nutrients.
Customization Ideas
Don't be afraid to switch things up. Want it meat-free? Skip the animal products and go with veggie broth. Love spicy food? Toss in more hot peppers or a dash of hot sauce. Prefer a creamier texture? Squish some peas against the pot while they cook. You can even try adding diced tomatoes or a splash of coconut milk for a twist.
Saving For Later
This dish tastes even better tomorrow. You can keep it in your fridge for about 5 days in a sealed container. It freezes great too - good for up to 6 months in freezer storage bags. When you warm it up, add a bit of broth if it's gotten too thick. For quick meals later on, freeze in individual portions.
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Frequently Asked Questions
- → How can I skip meat but keep that smoky taste?
Drop the bacon and sausage. Use veggie broth and try a teaspoon or two of smoked paprika or liquid smoke. Load up on sautéed onions, garlic, and mushrooms for a deeper, richer flavor.
- → Do I really need to soak peas? What if I forgot?
Soaking helps them cook better, faster, and easier on your belly. Forgot to soak? Boil them for 2-3 minutes, then leave them in the hot water for an hour. Overnight soaking in cold water works best, though.
- → Only have canned peas? What’s the fix?
Rinse and drain those canned peas! Add them in the last 15 minutes of cooking. Cut the liquid amount since they don't soak much. Start light on salt since canned peas often have plenty.
- → How do I manage spice levels without losing flavor?
Skip jalapeños and ease up on black pepper for less heat. Want it spicier? Leave the jalapeño seeds in, throw in cayenne pepper, or swap jalapeños for serranos. A bottle of hot sauce on the side works, too!
- → Can I make this in my slow cooker? Any tips for that?
Cook the bacon and sausage first, then sauté onions, garlic, and celery before tossing everything into your slow cooker. Add in soaked peas and other ingredients. Go low for 6-8 hours or high for 3-4 hours. Add salt to taste at the very end.
Conclusion
Love these flavors? Try making Creole jambalaya next! Packed with meat, spices, and those unbeatable Southern vibes. Another winner is our chicken and sausage gumbo, with slow-cooked comfort in a rich, heartwarming broth.