Black-Eyed Peas with Pork and Greens

american american_region asian european french korean side spicy bitter savory hard medium

Prep

34 min

Cook

118 min

Total

152 min

Ingredients (17)

1 pound dried black-eyed peas g

1 pound pork neck bones g

3 slices bacon, cut into 1/2-inch pieces g

1 cup diced onion g

1 cup diced celery g

1 cup diced carrot g

3 cloves garlic, chopped g

6 cups cold water g

1 bay leaf g

1 teaspoon dried thyme g

½ teaspoon ground cumin g

½ teaspoon ground black pepper g

1 pinch cayenne pepper, or to taste g

1 (10 ounce) can diced tomatoes with green chile peppers g

1 teaspoon salt g

6 ounces smoked ham, diced g

1 bunch kale, ribs removed and leaves torn into pieces g

Nutrition

kcal

fat

carbs

protein

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 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.

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.

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

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

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