Black-Eyed Peas with Pork and Greens

27 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    2 h
  • Ready In

    10 h 25 m
Chef John
Recipe by  Chef John

“This recipe features black-eyed peas, and three kinds of pork. 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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

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 necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
  3. Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
  4. Pour cold water and black-eyed peas into pork mixture; increase heat to high.
  5. Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
  6. Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
  7. Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
  8. Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

Share It

Reviews (27)

Rate This Recipe
solbrich
9

solbrich

This was crazy good. I used ham hocks instead of necks, and added andouille sausage to it with the kale. I did not have the canned tomatoes with peppers, so used fresh chopped tomatoes and some ground dried chiles. YUM!!

deekruse
9

deekruse

Made this today and it was absolutely delicious. Didn't have Kale, so I used a half bag of collard greens that I had left over from another dish - guess any greens will do. I'm giving a lot to friends so they can see how good black-eyed peas and pork neck bones taste. Will definitely make this again.

me
3

me

I've made this soup several times . We love it. I ran out of time today, so I made this soup in my pressure cooker. I cooked the bacon and veggies right on the stove top in the pressure cooker. Then I added the soaked beans, spices, ham, diced tomatoes, spices and water just before I closed the lid. Easy prep. I brought the soup up to pressure and cooked for 10 minutes, took it off and let it set until the pressure cooker had depressurized: another 10 to 15 minutes. I added the kale immediately after opening the cooker and 10 minutes later we were eating soup. For those of you who have never tried pressure cooking, it ROCKS! The flavor of the soup was even better this time, and the unexpected company raved over it. Their 13 year old had two bowlfuls. By the way, I used Farmlands spiral ham and pieces instead of ham steaks. It's cheaper and has a much richer flavor.

More Reviews

Similar Recipes

Slow Cooker Spicy Black-Eyed Peas
(352)

Slow Cooker Spicy Black-Eyed Peas

Black-Eyed Peas and Gumbo
(43)

Black-Eyed Peas and Gumbo

Spicy Chipotle Black-Eyed Peas
(9)

Spicy Chipotle Black-Eyed Peas

Down-Home Black-Eyed Peas
(11)

Down-Home Black-Eyed Peas

Easy Coconut Rice and Black-Eyed Peas
(10)

Easy Coconut Rice and Black-Eyed Peas

Black-Eyed Peas With Collard Greens and Turnips
(3)

Black-Eyed Peas With Collard Greens and Turnips

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 45.5 g
  • 15%
  • Protein
  • 37.4 g
  • 75%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 1233 mg
  • 49%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Slow Cooker Spicy Black-Eyed Peas

>

next recipe:

Black-Eyed Peas and Rice