Black-Eyed Peas with Pork and Greens |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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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 |
Directions:
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.
2. Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
3. Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
4. Pour cold water and black-eyed peas into pork mixture; increase heat to high.
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.
6. Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
7. Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
8. Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
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