Low Sodium Black Eyed Pea and Pork Stew



Serving size

about 2 cups
120 Minutes

This recipe can be multiplied and makes great leftovers.

Low Sodium Black Eyed Pea and Pork Stew


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)
1/2 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)


Preheat the oven to 325°F.

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

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.

Smiles from the threshold of the year to come,
Whispering 'it will be happier'..."

Alfred Lord Tennyson