Rating: 5 stars
96 Ratings
  • 5 star values: 83
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
2 hrs
additional:
8 hrs
total:
10 hrs 25 mins
prep:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

463 calories; protein 37.4g; carbohydrates 45.5g; fat 15.4g; cholesterol 65.1mg; sodium 1232.6mg. Full Nutrition
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