Carolina Hoppin’ John Recipe

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and lower in calories, while canned beans are budget-friendly.

cooked ham or bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage can be more affordable.

Soak red cowpeas in cold water for 12 hours or overnight, filling the container with water 4 to 6 inches over the peas.

If not soaking overnight, bring water to a boil, pour it over the peas, and let sit for 1 hour before draining.

Remove ends and peel the yellow onion, then small dice it.

Medium to large dice the celery stalks.

Peel and medium to large dice the carrots.

Use a garlic press to mince the garlic.

Cut thick cut bacon into pieces about 1 inch thick.

In a large bowl, add the cut bacon and cook in a large pot over medium-low heat until crisp around the edges but still not fully cooked in the center.

Remove the bacon from the pot and set aside, leaving some fat in the pot.

Add the small diced onions, medium to large diced celery, diced carrots, and minced garlic to the pot.

Saute the vegetables on low heat for 3 to 4 minutes until tender, without caramelizing them.

Strain the soaked cowpeas and add them to the pot with the sautéed vegetables.

Add the bacon back into the pot with the cowpeas.

Pour in chicken stock and add fresh thyme sprigs and crushed red pepper flakes.

Season with salt and black pepper, then stir to combine.

Tear collard greens into pieces and add them to the pot.

Cook the mixture for 45 to 60 minutes, stirring occasionally, until the beans are tender but not mushy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary