Black-Eyed Peas with Pork and Greens

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cook pork neck bones and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes. Add onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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 to a simmer. Reduce heat to low, cover, and simmer for 45 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Stir in tomatoes with green chile peppers and salt. Simmer uncovered until beans are tender, about 40 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove neck bones; separate any meat from bones, return meat to the Dutch oven, and discard bones.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.'}

📊 Nutrition Facts

Per serving (8 servings total)

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