Black Eyed Peas with Pork

blackeyed peas

Comfort, Southern and food are three words that just naturally go together. There are many recipes that “qualify” under the meaning of those three words, but nothing says Southern comfort food quite like Black Eyed Peas with Pork.

This is a dish that our family normally enjoys in the colder winter months, and especially for New Year’s, as the peas are supposed to symbolize wishes for prosperity. Recently at our local discount grocery store, they had a sale on black eyed peas and pork neck bones. As tight as our budget has been lately I figure we can use some prosperity now, so this is the dish I am making for tonight’s supper.

The black eyed peas were just 75 cents for a one pound bag, and pork neck bones were 59 cents a pound! Here is my recipe for this cheap, filling, and nutritious meal!

Basic Ingredients:

2 pounds Black Eyed Peas

3 pounds Pork Neck Bones




Italian Seasoning

Garlic Powder

1/3 stick butter

1 chopped onion


Wash, drain, and then soak two pounds of black eyed peas overnight, until roughly double in size. Drain just prior to cooking.

In a large stock pot, melt 1/3 stick of butter, and saute one chopped onion.

Add about 3 pounds of pork neck bones to the pot.

Sprinkle pork with Italian Seasonings, garlic powder, salt and pepper.

Sear the meat, turning until brown on all sides.

Reduce heat.

Add the drained black eyed peas, and enough water to fully cover meat and peas, leaving about 1 inch space at the top of the stock pot.

Turn up heat, bring to a boil. Reduce heat, cover and simmer over low heat until black eyed peas are tender, about 3 to 5 hours.

Remove the pork from the stew with a slotted spoon. Carefully remove the bones and return the meat to the pot, and allow to warm through.

Serve over plain white rice, or with cornbread.

Additions to Basic Recipe:

Since I had just made spaghetti the other night, I had about a cup of leftover sauce, which I added to the pot while the peas began to cook. I also added about 1/2 cup diced carrots and a couple of sprigs of diced fresh broccoli and about 3 ounces of sliced fresh mushrooms.

In addition to the markdown on pork and peas, the store also had 8 ounce packages of mushrooms for 75 cents each, so I picked those up as well, and have been adding them to nearly everything to keep them from going to waste! Shopping for items that are marked down, and then using the marked down items as the base for our recipes for the week, also helps my family save on the grocery bill!

Since these items were leftovers in my refrigerator, that I tossed in at the last minute, they really didn’t add to the cost, and it isn’t necessary to add them. Black eyed peas and pork are really wonderful made simply, with just water, a bit of onion and some basic seasonings.

Total Cost, before additions, to feed a family of four for multiple meals, is under $5, even counting the cost of the rice!

Post Update:

Here is a photo I just snapped of tonight’s dinner, I thought my readers might want to see what Black Eyed Peas with Pork and Rice looks like when it’s done and ready to serve. I sprinkled a little extra salt and pepper on it right after plating it.

black eyed peas with pork and rice


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