Black-Eyed Peas with Pork and Greens

Black-Eyed Peas with Pork and Greens

This hearty pork and black-eyed peas with greens recipe is Chef John's variation of Hoppin' John. Perfect on New Year's Day or any time of the year!

Preparation Time
25 mins
Cooking Time
1 hr 55 mins
Total Time
2 hr 20 mins
Calories
463 Calories

Recipe Instructions

Step 1
Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
Step 2
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 3
Cook pork neck bones and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes. Add 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. Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper; bring to a simmer. Reduce heat to low, cover, and simmer for 45 minutes.
Step 5
Stir in tomatoes with green chile peppers and salt. Simmer uncovered until beans are tender, about 40 minutes.
Step 6
Remove neck bones; separate any meat from bones, return meat to the Dutch oven, and discard bones.

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup diced onion
  • 1 cup diced celery
  • 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
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground cumin

Categories

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