Black-Eyed Peas With Pork And Greens
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
61
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Onion (diced)1 cup
Celery (diced)1 cup
Carrot (diced)3 cloves
Garlic (chopped)6 cups
Water (cold)1
Bay Leaf1 tsp
Dried Thyme1 tsp
Ground Cumin1 tsp
Ground Black Pepper1 pinch
Cayenne Pepper (to taste)280 g
Tomatoes (can diced)1 tsp
Salt170 g
Smoked Ham (diced)Directions:
1
Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight
2
Drain and set aside
3
Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes
4
Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes
5
Stir in garlic and cook 1 minute
6
Pour cold water and black-eyed peas into pork mixture; increase heat to high
7
Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper
8
Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes
9
Stir in tomatoes and salt
10
Simmer uncovered until beans are tender, about 40 minutes
11
Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones
12
Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes
13
Serve over rice