Hoppin' Johns (Southern Black-Eyed Peas)

Two completed dishes of Hoppin' Johns, served over white rice in white bowls. A green napkin is also on the counter.

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5 from 10 votes

Hoppin' Johns (Southern Black-Eyed Peas)

Servings: people

Author: Alex Snodgrass

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

*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.

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