Black-Eyed Peas with Pork and Greens
Description
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!
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
•
1/2 teaspoon ground cumin
•
1/2 teaspoon ground black pepper
•
1 pinch cayenne pepper, or to taste
•
1 (10 ounce) can diced tomatoes with green chile peppers
•
1 teaspoon salt
•
6 ounces smoked ham, diced
•
1 bunch kale, ribs removed and leaves torn into pieces
Directions
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.