Emeril's Stewed Black-Eyed Peas

Total Time
1hr 10mins
10 mins
1 hr

This recipe is posted by request. The original recipe belongs to Emeril Lagasse.

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  1. With a sharp knife score the fat on the ham hocks 1/4-inch deep.
  2. Heat the vegetable oil in a large heavy stockpot over medium high heat.
  3. Add the tasso and cook, stirring often, until heated through, about 3 minutes.
  4. Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
  5. Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
  6. Cook, stirring often for 2 minutes.
  7. Add the black-eyed peas and chicken stock.
  8. Bring to a boil over high heat.
  9. Reduce heat to medium low.
  10. Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
  11. Remove the bay leaves and discard.
  12. Cut the meat from the hock, discarding the skin and bones.
  13. Return meat to the pot.
  14. Stir in the parsley.
  15. Serve.