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This was so good!!! I made it just like the recipe and loved every bite!!
Wonderful Rebecca, I’m so glad you liked it!
Love this recipe. I use more garlic, onion, celery, and pois pigeons, but it does come out well. Also, we use fresh peas whenever we can (as this year), so the cooking time is reduced. I’m half tempted to use chicken stock instead of water, and serve it as a soup.
I have made this recipe on New Year’s Day for the past 3 years and will be making it again this year. It has become a part of our family tradition. So good!
I’m so glad you like it Mary, Happy New Year!
We really enjoyed this. I used bacon but also added some diced ham that I froze after Christmas. Left it a little soupy. Will definitely make again soon!
A colleague mentioned they were making Hoppin’ John for New Years but, being of West Indian decent ,I didn’t know what it was at all. So it’s crazy that when I found your recipe – I realized I was making a very similar dish!
It’s awesome to see how closely related the traditions are, I’ll have to try your recipe soon.
Made this on New Year day. Great recipe. My family enjoyed it!!
Best Black eye peas I have ever made
Made this today. It’s such an excellent recipe. I can’t wait to enjoy the leftovers for lunch tomorrow!
My husband grew up in the south and expects to eat black-eyed peas on New Year’s Day. In twenty years this is the very best recipe I have found. Made it today and it was absolutely delicious! I could only find canned black-eyes peas and it was still really good. I lightly drained the beans and simmered for 45 minutes to make sure they got the flavor of the seasonings and bacon. They weren’t mushy and tasted amazing! Thank you so much!
Finishing up as we speak. Would like for this to be more of a soup than side dish. Any reason I have to drain after the black eyed peas are tender? Thanks
Hi Tonia, no need to drain if you want a soupier texture!
I’ve been making this for years and it’s always delicious! Around New Years it’s easy to find fresh black eyed peas so I usually use those and it cooks faster as well.
I’ll be making this tomorrow. Do I need to soak my beans first?
Hi, Dawn! You don’t need to soak them, but you certainly can. Soaking would help cut down on cooking time. Enjoy!
Looks and sounds fantastic but I have not made it yet. Will make it on New Years Day cause I have some left over ham from Christmas – so am going to try it but in my Crock Pot and cook for 6 hours to make sure that the beans a nice and tender. I love all of the ingredients so – here we go.
Hi, Kathi! I think that will work great. Enjoy!
Hi Emma – Just a quick note – all of the dry black eyed peas were gone from 3 of our local grocery stores;so I ended up with some pre-cooked ones from the produce section. Keep your fingers crossed. Will let you know how they worked in the crock pot,
Hi Kathi, I saw some of those pre-cooked black-eyed peas at the grocery store today. Given that they are already cooked, if you want to incorporate them into this recipe, you’ll need about 2 1/2 to 3 cups of cooked beans for every 1/2 pound of dried. I would add them with just a little bit of water (maybe 1 cup?) to the cooked bacon, onions, peppers, etc, and then maybe just cook them for 20 minutes or so, enough time for the flavors to blend.
Hmmm… I’m worried that your pre-cooked beans will be really soft and mushy after slow cooking. What about cooking the ham on its own, shredding the meat, and then combining everything together in the slow cooker and warming it for an hour or so before serving? Good luck! Happy new year!
Hi Emma – the pre-cooked peas worked just fine as did the Ham Hock. I cooked the soup for 4 hours. I kept all of the liquid with the soup and then made a slurry of 1/4 cup water with a heaping tablespoon of corn starch that I added to thicken up the soup and cooked for another 45 minutes until it was thicker. I took a big bowl of it to a friend of mine who is originally from New Orleans and is now my next door neighbor. She said it was terrific and reminded her of her Mama’s. We ate it over red beans and rice. OMG – it was terrific and the black eyed peas were fantastic – not one bit mushy. I will definitely make this again. Thanks and Happy New Year too you too.
Sherry’s review sold me on this recipe. It was DELICIOUS, and I completely forgot about the rice! I’m about to make it properly, and am drooling already! I never bother with writing reviews, but this one is worth it!
I think you are looking at an 8oz, or 1/2lb bag. The measurement seems correct, and is even printed on the bag of peas I’m using. ;)
Elise, I just finished eating this. Another great recipe. Thanks.
I was born and raised in the South but live in the North now. I always cook black eyed peas for New Year’s Day, although do not make them into Hoppin John. This year I am using some Christmas ham to be cooked with the peas and I also cook a big pan of Jalapeno cornbread which is almost a meal in itself.. We add some type of greens for a side dish (this year it is mustard greens) and that is a meal fit for a King. Happy New year everyone and God Bless.
After this year’s dicey events I am totally taking matters into my own hands and adding Pigeon Peas (aka Black Eyed Peas) into my New Year’s Black Bean soup for extra good luck in 2018. Cheers!!
I ate “Hoppin’ John all of my young life. I was born in South Georgia and my Grandmother made it for News Years dinner religiously. Thanks for bringing such warm memories. It’ll be on my New Year’s table this year.
I got fresh “pink eyed peas” and bell peppers in my CSA this week so I’ve got a pot of this on the stove top as I type this. This site is a great resource for a CSA subscriber.