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Deep South Hoppin' John Black Eyed Peas Recipe - Image 3

Deep South Hoppin' John Black Eyed Peas

A traditional Southern dish featuring black eyed peas, rice, and smoked sausage, perfect for bringing luck and comfort to your table.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried black eyed peas soaked overnight
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 8 ounces smoked sausage sliced
  • 1 teaspoon thyme dried
  • 1 cup long-grain white rice

Equipment

  • Large pot
  • Skillet
  • Colander
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Drain the soaked black eyed peas and rinse them under cold water. In a large pot, bring the chicken broth to a boil, then add the black eyed peas. Reduce heat to a simmer and cook for about 45 minutes, or until the peas are tender but not mushy.
  2. In a separate skillet, heat the olive oil over medium heat. Add the diced onion and green bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the sliced smoked sausage to the skillet and cook until browned, about 5 minutes. Stir in the thyme and bay leaf.
  4. Once the black eyed peas are tender, add the cooked sausage mixture to the pot. Stir in the rice, cover, and simmer for another 20 minutes, or until the rice is cooked and has absorbed the liquid.
  5. Season with salt and pepper to taste. Remove the bay leaf before serving. Garnish with sliced green onions for a fresh finish.

Notes

Chef's Tips:
• For a vegetarian version, substitute the smoked sausage with plant-based sausage and use vegetable broth.
• Avoid overcooking the black eyed peas to prevent them from becoming mushy.
• Serve with a side of collard greens for a complete Southern meal.
Food Safety:
• Ensure the black eyed peas reach an internal temperature of 165°F to kill any harmful bacteria.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.