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Country Ribs,Black-eyed Peas and Collard Greens, |(Slow-cooker) Recipe

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This recipe for Country Ribs,Black-eyed Peas and Collard Greens, |(Slow-cooker), by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lathrop Sisters

Category:
Category:

Ingredients:  
Ingredients:  
1 pound dried black eyed peas,( about 2& 2/3 cups ) rinsed, picked over and salt-soaked overnight or the quick salt-soaked (see below)
3-4 pounds boneless country-style pork ribs
Salt and ground black pepper
1 Tbsp vegetable oil
4 ounces bacon (about 4 slices) cut into 1/4 inch pieces
1 red onion, chopped medium
1 large rib of celery, chopped fine
6 medium garlic cloves, minced or pressed through a garlic press (about 2 Tbsp)
3&1/2 cups low-sodium chicken broth, preferring home-made broth)
1 cup water
1 bunch collard greens, stemmed and sliced 1/4 inch thick crosswise
2 bay leaves

Directions:
Directions:
Cook the bacon in a 12 inch skillet over medium heat, stirring often, until browned and crisp, about 8 minutes. Transfer the bacon to a slow-cooker and pour off all but 2 Tbsp of the bacon fate.

Stir in the onion, celery, and garlic. Cook, stirring often, until softened- 5-7 minutes. Stir in1 cup of broth, scraping up any browned bits and transfer to slow-cooker.

Stir remaining 2 and 1/2 cups of broth, peas, water, land bay leaves into the slow-cooker. Season the pork with salt and pepper and nestle it into the contents of cooker. Cover and cook until peas are tender, 9-11 hours on low or 5-7 hours on high temp.

Let braising liquid settle for 5 minutes, then remove fat from surface with large spoon. Discard the bay leaves. Stir in collard greens cover and cook on high until they are tender-- 20-30 minutes.
Season with salt and pepper to taste, and serve.

Notes: for overnight salt-soak: Pick thru the beans. Dissolve 2 Tbsp of salt in 4 quarts of cold water. Combine the beans and salt water in a large container and let the beans soak at room temperature for at least 8 hours or up to 24 hours. Drain the beans, discard the soaking liquid and rinse well before cooking.

Number Of Servings:
Number Of Servings:
12-20
Preparation Time:
Preparation Time:
Long and slow
Personal Notes:
Personal Notes:
Sister Barbara makes this for New Years' Eve.
It is the traditional southern meal to serve at midnight--- or sooner, if you can't wait.
Supposed to bring good luck.

 

 

 

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