Ingredients for - Black-Eyed Peas with Pork and Greens
How to cook deliciously - Black-Eyed Peas with Pork and Greens
1. Stage
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. Stage
Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
3. Stage
Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
4. Stage
Pour cold water and black-eyed peas into pork mixture; increase heat to high.
5. Stage
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. Stage
Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
7. Stage
Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
8. Stage
Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
