Recipe by Chef John
"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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dried black-eyed peas
pork neck bones
bacon, cut into 1/2-inch pieces
ground black pepper
cayenne pepper, or to taste
1 (10 ounce) can
diced tomatoes with green chile peppers
smoked ham, diced
kale, ribs removed and leaves torn into pieces
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 some ground dried chiles. YUM!!
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 better. Also, the greens added to the beans is an interesting idea, but I still prefer them cooked separately. It could be that the substitutions I made may have made the difference -- I live in Germany, and smoked neckbone and ham hocks American style are not to be found here. I used Sudtiroler speck, a flavorful smoked meat, as a substitute for the neckbone, and smoked Kasseler as a substitute for the ham. I've used Kasseler in the past with excellent results. Bacon as we recognize it is readily available here and can be found already cut into small strips, very convenient for cooking. Even so however, the flavor was not quite as rich as I had hoped. Not bad, but I'll stick to my old recipe for next year.
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 friends so they can see how good black-eyed peas and pork neck bones taste. Will definitely make this again.
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 cooker. Then I added the soaked beans, spices, ham, diced tomatoes, spices and water just before I closed the lid. Easy prep. I brought the soup up to pressure and cooked for 10 minutes, took it off and let it set until the pressure cooker had depressurized: another 10 to 15 minutes. I added the kale immediately after opening the cooker and 10 minutes later we were eating soup. For those of you who have never tried pressure cooking, it ROCKS! The flavor of the soup was even better this time, and the unexpected company raved over it. Their 13 year old had two bowlfuls. By the way, I used Farmlands spiral ham and pieces instead of ham steaks. It's cheaper and has a much richer flavor.
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 to this dish. Also used my slow cooker--two hours on high, then about five hours on low, adding the ham and kale during the last 45 minutes of cooking.
Since I am allergic to cayenne, I used Penzey's Aleppo Pepper instead. I also doubled the amount of onion the recipe calls for, and sautéed the onion/celery/carrots before adding them to the slow cooker, in order to control the amount of liquid that the onions throw off.
I can see this being my family's New Years Day dish for a long time!
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 nutrients of almost every ingredient is off the charts and the combined flavors amazing. DO TRY to use the pork neck bones if you can. Simmered with the beans, etc provides a richness and the bits of meat taken off the bones and returned to the pot is delectable. We ate it alone and also with rice. I made so much, I will freeze some and hope that's okay. Chef John, your recipes are all so reliable, uncomplicated and delicious. Keep 'em comming!
i just adored this recipe. i had never had BE peas before, and i was so pleasantly suprised. chef johns recipes never disappoint, and this was no exception. i stuck true to the recipe except doubled the bacon, and added extra cayenne *wink wink* i felt fortunate that i was able to find the smoked pork neck bones, as our store doesn't regularly carry them, so when i saw them i snatched up a bunch and threw them in the freezer. now i can make this delicious dish whenever the mood strikes me. try this recipe, it is brimming with nutrients, its savory, filling, delicious, and relatively cheap to make (although i WAS shocked how pricey the neck bones were). i served this with white rice (a must in imho to acommodate all that delicious "gravy" this recipe produces, crystal hot sauce, chef johns jalapeno cornbread, honey, and butter. thanks again, chef!
Fabulous! Seasonings are perfect! Used ham hocks and made this for the second time tonite. Everyone just loved it. Will continue to make it often. Makes wonderful leftovers that only get more flavorful throughout the week. Great to heat up at lunch time. I also find the rice unnecessary, although it's fine if you like.
* Percent Daily Values are based on a 2,000 calorie diet.
Black-Eyed Peas with Pork and Greens
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 139
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