Delicious Black-Eyed Peas Recipe with Pork and Greens

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 teaspoon ground cumin
• 0.5 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

Instructions

1. Soak the black-eyed peas in a large container with several inches of cool water for 8 hours or overnight. Drain and set aside.
2. In a Dutch oven, cook pork neck bones and bacon over medium heat until lightly browned, approximately 5 minutes. Add onion, celery, and carrot; cook, stirring occasionally, until softened, about 6 to 7 minutes. Stir in garlic and cook for 1 minute.
3. Add cold water and black-eyed peas to the 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 the neck bones, separate the meat, return the meat to the Dutch oven, and discard the bones.
6. Stir in diced ham and kale; cook until the greens are tender, approximately 10 to 15 minutes. Serve over rice for a complete and satisfying meal.

Nutrition

• Calories: 463 kcal
• Fat Content: 15 g
• Fiber Content: 9 g
• Sugar Content: 6 g
• Sodium Content: 1233 mg
• Protein Content: 37 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g