This post may contain affiliate links. Please read our disclosure policy.
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 Day. It’s one of those weird Southern things that was rubbed off on me since I was old enough to chew. My mom has literally been making me eat them since I was one!
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 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. It’s your tastiest good luck charm ever!
Ingredients:
- Extra Virgin Olive Oil
- Garlic Cloves
- Celery
- Green Bell Pepper
- Yellow Onion
- Jalapeño
- Kosher Salt
- Freshly Ground Black Pepper
- Smoked Ham
- Black-Eyed Peas
- Low-Sodium Chicken Broth
- Collard Greens
- Apple Cider Vinegar
- Cajun Seasoning
- Green Onions
- Cooked Rice, For Serving
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:
Yes! Definitely drain the peas and rinse them well after soaking and before adding them to your dutch oven.
Collard greens are often considered a symbol of luck, particularly in Southern U.S. traditions, due to their resemblance to folded money, which is why I always use them in this recipe. Any dark, leafy green works here like Swiss chard or kale!
You can, but it cooks much more quickly (20-30 minutes tops), so keep an eye on that! Make sure you drain and rinse the cans before using.
yes- frozen black eyed peas are usually pre-soaked and you can skip the soaking step if using a bag of frozen black eyed peas!
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!
Southern-Style Hamburger Steaks with Onion and Mushroom Gravy
Gluten-Free and Dairy-Free Chicken and Dumplings
Hoppin’ Johns (Southern Black-Eyed Peas)
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 cup finely diced celery (from about 1 large stalk)
- 3/4 cup finely diced green bell pepper (from about 1/2 medium pepper)
- 1 cup finely diced yellow onion (from about 1/2 medium onion)
- 1 large jalapeno pepper, seeded and finely diced
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 12 ounces diced, smoked, and fully cooked ham
- 24 ounces pre-soaked black-eyed peas *see note
- 1½ cups low-sodium chicken broth
- 2 cups packed and thinly sliced collard greens
- 2 tablespoons apple cider vinegar
- 2 teaspoons cajun seasoning
- 2 green onions, thinly sliced, for serving
- cooked rice, for serving
Instructions
- Heat the oil in a Dutch oven or large pot set over medium heat. When the oil is shimmering, add the garlic, celery, bell peppers, onions, jalapeno, salt, pepper, and ham and cook, stirring often, until the onions are tender, about 7 minutes.
- Add the black-eyed peas, chicken broth, apple cider vinegar, and cajun seasoning and stir to combine. Bring to a boil, then reduce heat so that it is lightly simmering.
- Add the collard 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.
- Garnish with sliced green onions and serve as is or over cooked rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
We make this for New Years and it’s amazing! But I’d love to make it just as a collards recipe throughout the year. Do you think this recipe would work just subbing in more collards and taking out the black eyed peas?? Thanks!
I haven’t tested it that way and the black eyed peas are such a staple to this particular recipe, but give it a try and let me know how it comes out!
This is ridiculously good. The flavors are amazing. For those of us who have been having this dish for decades, we know it’s not all created equal. This is the version I’ll have from here out. Kudos!
This was delicious! I *mostly* followed the recipe. Changes: didn’t pre-soak the peas, so just used 8 oz dried that I cooked in the broth — increased to 3 cups. I made my own Cajun seasoning and ended up using 3 tsp, so it was a bit spicy. I added 2 links of chicken andouille sausage. I also added kale rather than collards. I know not traditional, but…it was delicious!