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.