Black-Eyed Peas with Pork and Greens
Featured in Allrecipes Magazine

Black-Eyed Peas with Pork and Greens

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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10 h 25 m servings 463 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1233 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

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


Read all reviews 44
  1. 49 Ratings

Most helpful positive review

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 som...

Most helpful critical review

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 be...

Most helpful
Most positive
Least positive

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 som...

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...

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 cooke...

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 nutri...

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...

I really liked this recipe but i cooked it waaaaay longer to have my beps soft enough for my taste. Also will recommend adding more salt. Otherwise, excellent taste and flavor!

Made this for New Years Day. Wow! Sooo good even my picky husband said "These are really good!" I made according to Chef Johns recipe only added a Ham Hock. The simmering pot smelled so good too...

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 ...

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 mo...

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