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Saturday, December 19, 2015

black-eyed peas with lamb and greens

Ingredients

  • Servings: 8
  • 1 pound dried black-eyed peas
  • 1 pound lamb 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

Recipe

    Preparation Time: 25 mins Cook Time: 2 hrs

    Ready Time: 10 hrs 25 mins

  • 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 lamb 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 lamb 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.

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