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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247 Kcal (1034 kJ) | ||
| Calories from fat | 93.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 16% | |
|---|---|---|---|
| Cholesterol | 57.52mg | 19% | |
| Sodium | 955.29mg | 40% | |
| Potassium | 385.34mg | 8% | |
| Total Carbs | 6.15g | 2% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 22.28g | 45% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 65.45 Kcal (274 kJ) | ||
| Calories from fat | 24.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 16% | |
|---|---|---|---|
| Cholesterol | 15.24mg | 19% | |
| Sodium | 253.14mg | 40% | |
| Potassium | 102.11mg | 8% | |
| Total Carbs | 1.63g | 2% | |
| Sugars | 0.52g | 8% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 5.9g | 45% | |
| Vitamin C | 1mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 12.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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