Pork, Black-Eyed Peas & Collards Stew

Why This Recipe

A non-traditional twist on the classic Southern New Year’s meal, this pork, black-eyed pea, and collards rice stew turns Hoppin’ John into a cozy one-pot bowl of luck and comfort. Black-eyed peas for luck, collard greens for money, and pork for a bit of fun all simmer together in a smoky, tangy-spicy tomato base with tender rice for an easy, hearty New Year’s Day dinner.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced (~1 cup)
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 8 oz diced pork shoulder
• ¾ cup long-grain white rice, rinsed
• 1 can (15 oz) black-eyed peas, drained, rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 cup frozen chopped collard greens
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp ground cumin
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper, to taste

Instructions

1. Prep: Dice pork, onion; mince garlic. Drain/rinse black-eyed peas. Rinse rice.
2. Sauté: Olive oil + onion—3–4 min until soft. Add garlic—30–60 seconds. Add pork—2–3 minutes to lightly brown.
3. Bloom: Add thyme. Cook 1 min. Stir constantly.
4. Deglaze: Add broth. Stir well, scraping bottom clean.
5. Combine: Add diced tomatoes, rice, collards, tomato paste, smoked paprika, cumin. Stir well. Cancel sauté.
6. Cook: Seal → High pressure 22 min → Natural release 10 min → Vent
7. Add: Black-eyed peas. Sauté 1-2 minutes to heat peas.
8. Adjust: Stir. Add salt, pepper to taste. Add thickener or sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

• Calories: 380 kcals
• Protein: 29g
• Carbs: 45g
• Fat: 10g
• Fiber: 8g

Pair with 6 Triscuits for 32g protein, 11g fiber, and 500 kcals.

Pro Tips

• Add the black-eyed peas after the pressure cook stage otherwise a burn warning is likely.
• Start with ½ tsp salt and 4 grinds of pepper.
• Serve with hot sauce (optional)
• If cooking for single meal, consider bumping spices 50%.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.