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Black-Eyed Peas with Pork and Greens

Rated as 4.86 out of 5 Stars

"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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10 h 25 m servings 463
Original recipe yields 8 servings


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  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.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 463 calories; 15.4 45.5 37.4 65 1233 Full nutrition

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Read all reviews 82
  1. 97 Ratings

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Most helpful positive review

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...

Most helpful critical review

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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Least positive

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...

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...

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...

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...

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!

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 ...

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 ...

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...

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, ...