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Black-Eye Peas with Pork

Course Main Course


  • 1 Bag Dried black-eyed peas 
  • 1 Large Yellow Onion chopped
  • 6 Celery stalks chopped
  • 1 tbsp olive oil
  • 1 Boston Pork Butt bone with meat Use the leftover pork roast from your Sunday dinner
  • Garlic powder
  • Black pepper
  • Cumin
  • Salt
  • Red pepper
  • 1 bunch Collard Greens
  • 1 box Chicken stock


  • The night before pick the peas to discard stones and any broken pieces Soak in cold water overnight in the refrigerator. 
  • Place oil in your Dutch oven, season the pork butt with the list of seasonings, heat oil and sear the meat on all sides till it has a good color. 
  • Remove the meat and add in the onions and celery cook till soft.
  • Return the meat to the pot add in the chicken broth and enough water to cover the meat
  • Bring to a boil, then turn down and cook on medium till meat is tender. 
  • Add the peas and bring to a boil again, lower the heat and cook till the peas are tender.
  • Add the greens and cook till the greens are tender.
  • Serve over rice