This recipe is posted by request. The original recipe belongs to Emeril Lagasse.
Make and share this Emeril's Stewed Black-Eyed Peas recipe from Food.com.
- 12 ounces ham hocks (two or one large one)
- 2 tablespoons vegetable oil
- 1⁄4 lb tasso or 1⁄4 lb other ham or 1⁄4 lb sausage (**If there is no Tasso Recipe here on Recipezaar I will post one-it's worth making)
- 1 cup chopped yellow onion
- 1⁄2 cup chopped green bell pepper
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cayenne
- 2 bay leaves
- 1 lb black-eyed peas, rinsed and picked over
- 2 quarts chicken stock or 2 quarts low-sodium chicken stock
- 2 tablespoons minced fresh flat leaf parsley
- 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.