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Ingredient
Hoppin' John
Introduce
Ingredient
2 lbs
pork neck
1 lb
black-eyed peas
2
carrots
2 stalks
celery
1 tsp
thyme
1 tsp
sage
to taste
salt and pepper
Cooking instructions
* Step 1
Soak peas overnight in a large stock pot.
* Step 2
Preheat oven to 400 degrees
* Step 3
Coat neck bones with olive oil and a sprinkle of sea salt
* Step 4
Roast neck bones in 375 degree oven for 45 minutes, turning once to brown entirely. Set aside, reserving a tablespoon of the rendered fat.
* Step 5
Turn oven down to 350 degrees
* Step 6
Bring peas to a rolling boil, skimming as needed, for an hour or until soft.
* Step 7
Drain peas, reserving 1 cup of liquid.
* Step 8
Chop onion, carrot, celery and red peppers. Set aside 1 pepper. Chop tomatoes separately.
* Step 9
Saute onion, carrot and celery in a large Dutch oven until carrot is tender. Add tomatoes, sage, thyme, salt and pepper. Saute for 5 more minutes.
* Step 10
Add peas, liquid from beans and rendered fat from neck bones.
* Step 11
Layer neck bones with vegetable mixture in Dutch oven.
* Step 12
Put Dutch oven in 350 degree oven for 20 minutes. Reduce heat to 300, cook for 1 hour or until meat is falling off the bone.
* Step 13
Remove neck bones from pot, let cool for a few minutes. Remove meat, chop, being careful to remove any small pieces of bone, and add back to pot. Stir well, put back in oven for a half hour.
* Step 14
Serve with pickled jalapeño, remaining red pepper and sour cream.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
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6. Eat More Plants
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