Best Black Eyed Peas And Spareribs Recipes

BLACK-EYED PEAS WITH PORK AND GREENS

Black-Eyed Peas with Pork and Greens image

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.

Provided by Chef John

Categories Main Dish Recipes Pork Ham

Time 10h25m

Yield 8

Number Of Ingredients 17

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
½ teaspoon ground cumin
½ 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

Steps:

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 : Calories 463 calories, Carbohydrate 45.5 g, Cholesterol 65.1 mg, Fat 15.4 g, Fiber 8.6 g, Protein 37.4 g, SaturatedFat 5.1 g, Sodium 1232.6 mg, Sugar 5.8 g

BLACK-EYED PEAS AND SPARERIBS

Black-Eyed Peas and Spareribs image

This is a one-dish meal that I came up with years ago when I was raiding my pantry. It has been a long-standing favorite, and is especially tasty during the colder months. It smells great simmering on the stove!

Provided by JackieOhNo

Categories One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion, sliced lengthwise
1 garlic clove, minced
2 tablespoons vegetable oil or 2 tablespoons canola oil
1 lb country-style boneless pork spareribs, cut into 3-inch pieces
1 teaspoon paprika
2 (15 ounce) cans black-eyed peas, drained
1 cup water
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chopped green pepper
2 tablespoons packed brown sugar
2 teaspoons chili powder
salt and pepper, to taste

Steps:

Saute onion and garlic in oil in large, heavy skillet; add spareribs and brown; sprinkle with paprika; add beans, water and wine. Cover and simmer for 1 hour or until beans and ribs are tender.
Add tomatoes, green pepper, brown sugar, chili powder, and salt and pepper. Cover and cook gently for 20-30 minutes.

Nutrition Facts : Calories 643.1, Fat 35.2, SaturatedFat 11.4, Cholesterol 88.5, Sodium 964.9, Carbohydrate 46.8, Fiber 9.7, Sugar 12.1, Protein 30.9