Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Blackeyed Peas with Rice, Greens & Sidemeat


16 oz bag blackeyed peas, picked over and rinsed to remove any impurities
2 large white onions
2 smoked ham hocks OR smoked turkey necks
6 cups low-sodium chicken or turkey stock
1 tsp fresh cracked pepper
1 head of garlic
2 tbsp olive or canola oil
a few slices of ham or cooked bacon (optional)

10 oz mature spinach, kale, mustard greens or collards rinsed well
3 cloves of garlic
2 tbsp oil
a dash of vinegar
dash of red pepper (I like to use Aleppo pepper–pungent, but less spicy then red pepper flakes)

Your Choice

vinegar-based hot sauce
snippets of scallions or finely diced white onions

1. Make the beans: Soak the beans in 4 cups of water overnight in the refrigerator. Drain the water. Place the soaked beans in a pot and add one of the large onions (quartered into chunks), and the ham hocks or turkey necks. Add the turkey or chicken broth. Heat to boiling; immediately reduce heat to maintain a low simmer and cook for 45 minutes to 1 hour until beans are tender but not mushy. Pluck out the ham hocks and onion; set aside to cool.

2. While the beans are cooking, start the rice in the rice cooker and make the cornbread from the recipe link in the body of the story above.

3. Make the mix-in: Dice the remaining onion and entire head of garlic (about eight cloves). Warm the oil in a heavy-gauge saute pan over medium-low heat. Add the onion and garlic and saute for three minutes. Add 1/2 cup of water or chicken broth to the mixture and cook until soft. Remove to a bowl. Wipe out the saute pan. Once the onion and ham hocks from the bean pot are cool enough to handle, remove the meat from the ham hocks and dice along with the bean pot onion and add them to the onion and garlic mixture you reserved in the bowl. Add extra diced ham or bacon if desired. Season lightly with pepper. Stir back into the beans.

4. Make the greens:Place the saute pan back on the stove. Remove all of the ribs and stems from the greens and cut into ribbons. Heat the oil in the saute pan with the garlic cloves until the oil shimmers. Remove the garlic cloves. Add all of the greens by handfuls to the pan and toss/stir until the greens are cooked through but not completely limp. (*Note: you may wish to cook mustard and collard greens longer. Spinach and kale may be finished sooner.) Season to taste with a dash of vinegar and pepper. Note: Typical red pepper flakes are a nice addition, but I love Aleppo pepper here–pungent but a bit less firey.

5. To serve, mound rice in bowls, ladle beans over, top with greens and hot sauce. Serve with cornbread.



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook