They have a wonderful flavor, almost smoky, even without bacon or ham. Earlier this past summer, we put them in a salad with feta and spinach. So, so good!
Black-Eyed Peas: The Star of Hoppin’ John
The dish that black-eyed peas are most famous for is Hoppin’ John. No idea where the name came from. And depending on where you are from, you might not even call it that. It’s simply black-eyed peas and rice. Hoppin’ John is one of those classic Southern dishes that come with as many versions, stories, and flavors as there are cooks. At its core, however, Hoppin’ John is rice, black-eyed peas (or field peas), smoked pork, and onions. Black-eyed peas are supposed to bring you luck if you eat them on New Year’s Day, and it is traditionally eaten with collard greens. (Want to make black-eyed peas from scratch? Here’s how to make them on the stovetop. How about our Southern-style collards?) So, for this new year, I offer you a hot plate of Hoppin’ John. May we all enjoy its good luck. Happy New Year! We’re not exactly sure how they got associated with New Year’s, but we do know that black-eyed peas helped sustain Southerners during the period of Reconstruction. Black-eyed peas are also culturally significant for Sephardic Jews celebrating Rosh Hashana. Sometime after the Civil War, Hoppin’ John became good luck New Year’s food. Together with rice, Hoppin’ John gives you all your complete proteins. There’s a Southern saying: “Peas for pennies, greens for dollars, and cornbread for gold.” Having these delicious beans on your plate with some rice, collards, and cornbread sounds like great luck to me!
Make It Vegetarian
Instead of bacon fat, use your favorite cooking oil and saute some sliced mushrooms to add more umami and a bit of smoky flavor. To add more smokiness, try seasoning with smoked salt or a smoked paprika, add some fire-roasted tomatoes, and/or add a bit of liquid smoke to the dish. You can eliminate the pork and use a vegetable-based bouillon or a vegetable broth to cook the black-eyed peas.
Tips for Storing and Reheating
Hoppin’ John makes great leftovers. You can store leftovers in the refrigerator or the freezer. Place the beans in a shallow container to let cool completely before storing. Leftovers will keep in the fridge for three to five days and in the freezer for three to six months. The leftover beans can be reheated in the microwave, but it’s best to defrost in the refrigerator overnight before reheating. Cold black-eyed peas can be reheated on the stovetop over low heat. Just be sure to add a couple of tablespoons of chicken or vegetable broth in the pot beforehand.
More Classic Southern Recipes
Southern Corn Bread Classic Southern Buttermilk Biscuits Fried Green Tomatoes Sweet Tea Fried Chicken Hummingbird Cake
This recipe uses 1/2 pound of dried black-eyed peas (about 1 1/4 cups). You could use up to a pound of black-eyed peas without changing the amounts of the other ingredients. However, you’ll need to double the amount of water, and you may need to add more salt. Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and saute until they begin to brown, about 4 to 5 minutes. Add the garlic, stir well, and cook for another 1 to 2 minutes.
