Emeril's Stewed Black-Eyed Peas
photo by donniestaggs
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 340.19 g ham hocks (two or one large one)
- 29.58 ml vegetable oil
- 113.39 113.39 g other ham or 113.39 g sausage (**If there is no Tasso Recipe here on Recipezaar I will post one-it's worth making)
- 236.59 ml chopped yellow onion
- 118.29 ml chopped green bell pepper
- 29.58 ml minced garlic
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 1.23 ml cayenne
- 2 bay leaves
- 453.59 g black-eyed peas, rinsed and picked over
- 1892.0 ml chicken stock or 1892.0 ml low-sodium chicken stock
- 29.58 ml minced fresh flat leaf parsley
directions
- With a sharp knife score the fat on the ham hocks 1/4-inch deep.
- Heat the vegetable oil in a large heavy stockpot over medium high heat.
- Add the tasso and cook, stirring often, until heated through, about 3 minutes.
- Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
- Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
- Cook, stirring often for 2 minutes.
- Add the black-eyed peas and chicken stock.
- Bring to a boil over high heat.
- Reduce heat to medium low.
- Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
- Remove the bay leaves and discard.
- Cut the meat from the hock, discarding the skin and bones.
- Return meat to the pot.
- Stir in the parsley.
- Serve.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois