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 (minced) |
| 1 medium White or yellow 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 cups No salt added vegetable stock |
| 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 1 minute.
Add the pork tenderloin and cook for 3 minutes. Stir frequently.
Add the black eyed peas, salt, pepper, sage, vegetable stock 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
On New Year’s Day the combination of pork, black eyed peas and greens are traditional to bring good luck and good fortune.
You don’t have to wait for your New Year’s Day meal and 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.