Black-Eyed Peas with Pork and Greens

4.8
(110)
92 Reviews
30 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on December 19, 2024
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Tested by Allrecipes Test Kitchen
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a bowl of Chef John's Black-Eyed Peas with Pork and Greens with a piece of cornbread
30
30
30
Prep Time:
25 mins
Cook Time:
1 hr 55 mins
Additional Time:
8 hrs
Total Time:
10 hrs 20 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 pound dried black-eyed peas

  • 1 pound pork neck bones

  • 3 slices bacon, cut into 1/2-inch pieces

  • 1 cup diced onion

  • 1 cup diced celery

  • 1 cup diced carrot

  • 3 cloves garlic, chopped

  • 6 cups cold water

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • ½ teaspoon ground cumin

  • ½ teaspoon ground black pepper

  • 1 pinch cayenne pepper, or to taste

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 1 teaspoon salt

  • 6 ounces smoked ham, diced

  • 1 bunch kale, ribs removed and leaves torn into pieces

Directions

  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 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. 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. Stir in tomatoes with green chile peppers and salt. Simmer uncovered until beans are tender, about 40 minutes.

  5. Remove neck bones; separate any meat from bones, return meat to the Dutch oven, and discard bones.

  6. Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

    a bowl of Chef John's Black-Eyed Peas with Pork and Greens with a piece of cornbread

    Amanda Potter
184 home cooks made it!

Nutrition Facts (per serving)

463 Calories
15g Fat
46g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 463
% Daily Value *
Total Fat 15g 20%
Saturated Fat 5g 26%
Cholesterol 65mg 22%
Sodium 1233mg 54%
Total Carbohydrate 46g 17%
Dietary Fiber 9g 31%
Total Sugars 6g
Protein 37g 75%
Vitamin C 81mg 90%
Calcium 176mg 14%
Iron 6mg 36%
Potassium 1138mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.