Black-Eyed Peas with Pork and Greens

Ingredients

• 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
• 1/2 teaspoon ground cumin
• 1/2 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

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.

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

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