Black-eyed peas and three kinds of pork are used in this recipe. 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
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground black pepper
- 1 pinch cayenne pepper , or to taste
- 1 can diced tomatoes with green chile peppers , 10 ounce
- 1 teaspoon salt
- 6 ounces smoked ham , diced
- 1 bunch kale , ribs removed and leaves torn into pieces
Instructions
-
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 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.
-
3
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.
-
4
Stir in tomatoes with green chile peppers and salt. Simmer uncovered until beans are tender, about 40 minutes.
-
5
Remove neck bones; separate any meat from bones, return meat to the Dutch oven, and discard bones.
-
6
Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
Nutrition Facts
Per serving
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