Black Eyed Pea and Pork Stew
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 slice raw Bacon (diced) |
| 1 medium White onions (diced) |
| 2 medium Carrots, raw (peeled and diced) |
| 1 pound Pork tenderloin (cut into 1/2 inch cubes) |
| 2 15 ounce can Canned no salt added blackeye peas (drained and rinsed) |
| 3/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Dried or rubbed sage |
| 3 cup Water |
| 1 Tbsp. Maple syrup |
| 8 ounces Kale, raw (thinly sliced crosswise) |
Instructions
Place the bacon in a large pot or Dutch oven over medium high heat.
Cook for about 2 minutes, stirring frequently.
Add the onions and cook for about 3 minutes, stirring frequently.
Add the carrots and cook for one minute.
Add the pork tenderloin and cook, stirring frequently, for 5 minutes.
Add the black eyed peas, salt, pepper, sage, water and maple syrup. Stir, cover and place in the oven. Stir every 20 minutes or so.
After the stew has cooked for 80 minutes add the kale. Cook for 20 minutes and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love all three of these ingredients together. Usually I wait and have them for my New Year’s Day meal, but this stew says you can have pork, black eyes and greens any time. The prep takes a few minutes and there’s so little effort you can make this stew any day of the year.