Black-Eyed Peas with Pork and Greens
Black-Eyed Peas with Pork and Greens might be a good recipe to expand your side dish recipe box. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 162 calories, 11g of protein, and 5g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 10 hours and 25 minutes. Head to the store and pick up ham, carrot, black-eyed peas, and a few other things to make it today.
Instructions
Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
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 mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes.