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"The belly rules the mind."--Spanish Proverb

Black Eyed Peas and Pork Belly Recipe

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This recipe for Black Eyed Peas and Pork Belly is from Joan & Donna's Favourites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 cups black eyed peas
8 ozs pork belly
1 tbsp olive oil
1 onion diced
2 cloves garlic
1 or 2 stocks of celery (optional)
1 tsp thyme
1/2 tsp cumin
2 bay leaves
1/8 tsp red pepper flakes
1 tsp pepper or to taste
1 tsp salt or to taste
1 tin chicken broth
1 cup water
bunch of spinach or collard greens

Soak beans overnight.
Saute pork, onions, garlic and celery. Add all other ingredients except greens. Instant pot cook for 30 to 50 minutes, natural pressure release. Add greens and stir cook for 5 minutes.
*** Some variation suggestions, add some bacon or ham, 1/2 tsp cumin, dash of cayenne, diced carrot, parsley, 1 - 10 oz can diced tomatoes with green chili peppers or 1 tablespoon tomato paste. Can also cook pork belly in oven at 200F for 6 or 7 hours seasoned with salt, pepper, paprika, garlic and onion powder and rosemary.




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