Black-Eyed Peas with Pork and Greens Tasty Recipes

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Black-Eyed Peas with Pork and Greens

"This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread."

Ingredients :

  • 1 pound dried black-eyed peas
  • 1 pound pork neck bones
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 3 cloves garlic, chopped
  • 6 cups cold water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 teaspoon salt
  • 6 ounces smoked ham, diced
  • 1 bunch kale, ribs removed and leaves torn into pieces

Instructions :

Prep : 25M Cook : 8M Ready in : 10H25M
  • Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside. Watch Now
  • Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes. Watch Now
  • Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute. Watch Now
  • Pour cold water and black-eyed peas into pork mixture; increase heat to high. Watch Now
  • Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes. Watch Now
  • Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes. Watch Now
  • Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones. Watch Now
  • Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice. Watch Now

Notes :

  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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