Stewed black-eyed peas with ham hock
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | ounces | Tasso, small diced |
| 1 | cup | Chopped onions |
| 2 | tablespoons | Minced garlic |
| 2 | Bay leaves | |
| 2 | Ham hocks, about 6 ounces | |
| Each | ||
| 1 | pounds | Dried black-eyed peas |
| 2 | quarts | Chicken stock |
| Salt and pepper | ||
Directions
In a 1 gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes. Add the onions and continue sautéing for 2 minutes. Stir in the garlic, bay leaves and ham hocks.
Season with salt and pepper. Add the black-eyed peas and chicken stock. Bring the liquid up to a boil, cover and reduce to a simmer.
Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender. Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and reseason if necessary.
Yield: 6 to 8 servings
ESSENCE OF EMERIL SHOW #EE2427
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