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Black-Eyed Peas with Pork and Greens
Black-Eyed Peas with Pork and Greens
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Prep Time:
25 minutes
Cook Time:
115 minutes
Total Time:
620 minutes
Chef John's twist on the classic Hoppin' John with pork, black-eyed peas, and greens is a comforting and flavorful dish, ideal for New Year's or any day.
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
  • 1 pinch cayenne pepper, or to taste
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 6 ounces smoked ham, diced
  • 1 bunch kale, ribs removed and leaves torn into pieces
Instructions:
  • In a large container, place the black-eyed peas and cover them with cool water, ensuring they are submerged by several inches. Allow them to soak for 8 hours to overnight. Drain the peas and set them aside.
  • In a Dutch oven over medium heat, brown pork neck bones and bacon for about 5 minutes. Add onion, celery, and carrot; cook until softened, about 6 to 7 minutes. Finally, stir in garlic and cook for 1 more minute.
  • Add the cold water and black-eyed peas to the pork mixture, turning up the heat to high. Mix in the bay leaf, thyme, cumin, black pepper, and cayenne pepper until it reaches a simmer. Then lower the heat, cover, and simmer gently for 45 minutes.
  • Combine the tomatoes with green chile peppers and salt. Allow it to simmer uncovered until the beans are tender, approximately 40 minutes.
  • Discard neck bones, keep any meat, and return it to the Dutch oven.
  • Combine the diced ham and kale in the pot and simmer until the greens are tender, which should take around 10 to 15 minutes. Serve the flavorful mixture over a bed of rice.

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