Black-Eyed Peas with Pork and Greens
Black-eyed peas and three kinds of pork are used in this recipe. 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.
dried black-eyed peas
1
pound
pork neck bones
1
pound
bacon, cut into 1/2-inch pieces
3
slices
diced onion
1
cup
diced celery
1
cup
diced carrot
1
cup
garlic, chopped
3
cloves
cold water
6
cups
bay leaf
1
dried thyme
1
teaspoon
ground cumin
½
teaspoon
ground black pepper
½
teaspoon
cayenne pepper, or to taste
1
pinch
diced tomatoes with green chile peppers
1
(10 ounce) can
salt
1
teaspoon
smoked ham, diced
6
ounces
kale, ribs removed and leaves torn into pieces
1
bunch
 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 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.
  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.
  Stir in tomatoes with green chile peppers and salt. Simmer uncovered until beans are tender, about 40 minutes.
  Remove neck bones; separate any meat from bones, return meat to the Dutch oven, and discard bones.
  Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
