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 , 10 ounce
• 1 teaspoon salt
• 6 ounces smoked ham , diced
• 1 bunch kale , ribs removed and leaves torn into pieces

Instructions

1. 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. 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. 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. 4 Stir in tomatoes with green chile peppers and salt. Simmer uncovered until beans are tender, about 40 minutes.
5. 5 Remove neck bones; separate any meat from bones, return meat to the Dutch oven, and discard bones.
6. 6 Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

Nutrition per serving