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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.83 Kcal (1343 kJ) | ||
| Calories from fat | 157.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.54g | 27% | |
|---|---|---|---|
| Cholesterol | 52.28mg | 17% | |
| Sodium | 731.43mg | 30% | |
| Potassium | 296.45mg | 6% | |
| Total Carbs | 11.96g | 4% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 18.97g | 38% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.6mg | 31% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 83.01 Kcal (348 kJ) | ||
| Calories from fat | 40.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 27% | |
|---|---|---|---|
| Cholesterol | 13.53mg | 17% | |
| Sodium | 189.26mg | 30% | |
| Potassium | 76.71mg | 6% | |
| Total Carbs | 3.1g | 4% | |
| Sugars | 1.37g | 21% | |
| Dietary Fiber | 0.19g | 3% | |
| Protein | 4.91g | 38% | |
| Vitamin C | 3.6mg | 23% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.4mg | 31% | |
| Calcium | 7.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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