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My review
Black-Eyed Peas with Pork and Greens
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."
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Ingredients
10 h 25 m servings 463 calsOriginal recipe yields 8 servings
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Directions
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Ready In
- 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.
- 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. Serve over rice.
Nutrition Facts
Per Serving: 463 calories; 15.4 g fat; 45.5 g carbohydrates; 37.4 g protein; 65 mg cholesterol; 1233 mg sodium. Full nutrition
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Reviews
Read all reviews 6068 Ratings
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Most helpful positive review
6/23/2012
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 som...
Most helpful critical review
12/31/2012
It's a nice recipe, but I found the beans were not quite cooked enough for me in the time frame given -- a tiny bit on the crunchy side. Maybe a full hour before adding the tomatoes might be be...
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6/23/2012
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 som...
6/12/2012
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...
7/7/2013
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 cooke...
1/24/2013
WOW! Chef John, you've done it again. This is a fantastic recipe. Made it a few days ago as written except I used a half pound more neck bones than called for and increased garlic. The nutri...
1/1/2013
Excellent! Couldn't get any pork neck bones, so I substituted ham hocks instead. Next time I'll skip the bacon, increase the ham, and use ham hocks again, because their smoky flavor adds so much...
1/1/2016
I really liked this recipe but i cooked it waaaaay longer to have my beps soft enough for my taste. Also will recommend adding more salt. Otherwise, excellent taste and flavor!
11/10/2015
I used Trappey's Blackeyed Peas with Jalapenos. This called for more stock. I used a combination of chicken stock and V-8. Instead of pork neck bones, I substituted a pound of pork shoulder, ...
8/3/2015
Love Chef John's recipes so I usually make minor changes, if any. I used fresh purple hull peas for this since I was making it now (July) and live in Texas where they are readily available. I ...
2/3/2015
Well, this was just a bunch of yumminess in a bowl! It simmered on the stove while we watched the Super Bowl..and, I actually followed this recipe very closely - and based on others' reviews, I ...