Stewed Black-Eyed Peas with Ham Hock (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
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 pound dried black-eyed peas |
2 quarts chicken stock |
salt and pepper |
Directions:
1. 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 sauteing 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.
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