Black-Eyed Peas with Pork and Greens
Recipe by John Mitzewich from allrecipes.com
Dinner 10 Hr. 25 Mins.
Ingredients
8
8 servings
- •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
- •0.5 teaspoon ground cumin
- •0.5 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
- 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.
- Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
- Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
- Pour cold water and black-eyed peas into pork mixture; increase heat to high.
- 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.
- Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
- Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
- Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
Nutritional Facts
Per 8 servings
- Calories: 463
- Carbohydrate: 46g
- Fat: 15g
- Fiber: 9g
- Protein: 37g
- Sugar: 6g
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