Black-Eyed Peas with Pork and Greens
Eating beans and greens on New Year’s Day is customarily thought to bring good fortune and abundance. You can be lucky every day of the year with Chef John’s delectable recipe!
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 necks and bacon in a Dutch oven over medium heat until lightly browned about 5 minutes.
Stir in 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 mixture to a simmer reduce heat to low cover and simmer for 45 minutes.
Stir in tomatoes and salt.
Simmer uncovered until beans are tender about 40 minutes.