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.

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 mins
• Calories: 463 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup diced onion
• 1 cup diced celery
• ½ teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 3 cloves garlic, chopped
• 1 pinch cayenne pepper, or to taste
• 6 cups cold water
• 1 pound dried black-eyed peas
• 1 pound pork neck bones
• 3 slices bacon, cut into 1/2-inch pieces
• 1 cup diced carrot
• 6 ounces smoked ham, diced
• 1 bunch kale, ribs removed and leaves torn into pieces

Recipe Instructions

Step 1

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.

Step 2

Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.

Step 3

Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.

Step 4

Pour cold water and black-eyed peas into pork mixture; increase heat to high.

Step 5

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.

Step 6

Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.

Step 7

Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.

Step 8

Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.