Hoppin’ Johns (Southern Black-Eyed Peas)

I am not really one to be superstitious except for one thing: I have to eat my Hoppin’ Johns (Southern Black-Eyed Peas) on New Year’s. It’s one of those weird Southern things that was rubbed off on me since I was old enough to chew. I can just see my mom forcing me to eat black-eyed peas on New Years as a one-year-old.. haha! 

Never heard of this tradition? Well, word on the Southern streets is that Black Eyed peas bring you good luck and fortune in the New Year. Collard Greens are also said to bring prosperity into your new year. This classic Southern dish called “Hoppin’ John” combines black-eyed peas, rice, and sometimes pork or collard greens. This dish has become a cornerstone of New Year’s Day meals, with the belief that eating it ensures good luck and abundance.

I often hear people say they’re not fans of black-eyed peas, and honestly, I can’t relate. Maybe you’ve just been eating the wrong ones because, in my family, black-eyed peas were always packed with bold, mouthwatering flavor. I absolutely love them!

This recipe takes black-eyed peas to the next level. The sautéed holy trinity (celery, onion, and bell pepper) builds a deep, savory base, while jalapeño and Cajun seasoning add just the right kick. Simmered with smoky ham, it all comes together into a pot of pure, comforting deliciousness—your tastiest good-luck charm yet!

Ingredients:

• Extra Virgin Olive Oil
• Garlic
• Celery
• Green Bell Pepper
• Yellow Onion
• Jalapeño
• Kosher Salt
• Black Pepper
• Smoked Ham
• Black-Eyed Peas
• Low-Sodium Chicken Broth
• Collard Greens
• Apple Cider Vinegar
• Cajun Seasoning
• Green Onions

Step-by-step:

step one: cook the veggies and ham

Heat oil in a dutch oven or pot over medium heat. When the oil is shimmering, add the garlic, celery, bell pepper, onion, jalapeno, kosher salt, pepper and ham and cook, stirring often, until the onions are tender, about 7 minutes.

step two: add the peas, seasoning, and liquid ingredients

Add in the black-eyed peas, chicken broth, apple cider vinegar, and cajun seasoning and stir to combine. Bring contents in the pot to a boil then reduce heat so that it is lightly simmering.

step three: prep the collard greens

Strip the leaves from the tough stems of the collard greens and discard the stems. Stack the leaves on a cutting board and roll them (like a cigar) then slice into thin strips. Add the sliced greens to the pot and stir to incorporate.

step four: cover and cook

Cover and cook, simmering, until the black-eyed peas are tender, about 45 minutes.

step five: finish and serve!

Taste and add more salt and pepper, if desired. Serve alone topped with sliced green onions or over cooked rice.

Recipe FAQs:

I hope you love these Hoppin’ Johns as much as my family does! Let me know what you think in the comments.

Looking for more Southern-style dishes? Try these!

Black-Eyed Pea Soup

Southern-Style Hamburger Steaks with Onion and Mushroom Gravy

Gluten-Free and Dairy-Free Chicken and Dumplings

5 from 5 votes

Hoppin’ Johns (Southern Black-Eyed Peas)

Servings: 6 people

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Ingredients 

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• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 cloves garlic minced
• ▢ 1/2 cup celery diced small (or 1 large stalk)
• ▢ 3/4 cup green bell pepper seeded and diced small (1/2 medium pepper)
• ▢ 1 cup finely diced yellow onion or 1/2 medium onion
• ▢ 2 tablespoons jalapeno seeded and diced fine (or 1 large jalapeno)
• ▢ 2 teaspoons kosher salt or more to taste
• ▢ 1 teaspoon black pepper or more to taste
• ▢ 12- ounces diced smoked and fully cooked ham
• ▢ 24- ounces pre-soaked black-eyed peas *see note
• ▢ 1.5 cup low-sodium chicken broth
• ▢ 1 bunch collard greens or 2 cups packed, chopped
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 teaspoon cajun seasoning
• ▢ 2 green onions sliced thinly for serving

Instructions 

• Heat oil in a dutch oven or pot over medium heat. When the oil is shimmering, add the garlic, celery, bell pepper, onion, jalapeno, kosher salt, pepper and ham and cook, stirring often, until the onions are tender, about 7 minutes.
• Add in the black-eyed peas, chicken broth, apple cider vinegar, and cajun seasoning and stir to combine. Bring contents in the pot to a boil then reduce heat so that it is lightly simmering.
• Strip the leaves from the tough stems of the collard greens and discard the stems. Stack the leaves on a cutting board and roll them (like a cigar) then slice into thin strips. Add the sliced greens to the pot and stir to incorporate.
• Cover and cook, simmering, until the black-peas are tender, about 45 minutes.
• Taste and add more salt and pepper, if desired.
• Serve alone topped with sliced green onions or over cooked rice.

Notes

*If you cannot find pre-soaked black-eyed peas in the fridge section at your local grocery store you can use dried black-eyed peas but you must pre-soak them first by pouring them in a bowl and filling the bowl with water until covered by 2 inches. Let soak for at least 6 hours, or overnight.

Nutrition

Calories: 267kcal, Carbohydrates: 30g, Protein: 21g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 30mg, Sodium: 1603mg, Potassium: 508mg, Fiber: 9g, Sugar: 7g, Vitamin A: 635IU, Vitamin C: 20mg, Calcium: 54mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 6 people

Calories: 267

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