Prep 20 mins
Cook 2 hrs
My grandfather served similar black-eyed peas, just after midnight, every New Year's Eve, on a leaf of fresh cabbage. I've taken his ideas, and tweaked them...just a bit.
- 1 1⁄2 lbs dried black-eyed peas
- 1 medium onion, diced
- 2 celery ribs, diced
- 1⁄2 bell pepper, diced
- 1⁄2 serrano pepper, seeded and minced
- 5 garlic cloves, minced
- 12 ounces Heineken lager beer
- 4 cups low sodium chicken broth
- 2 large ham hocks, split into halves
- 2 teaspoons dried thyme leaves
- 2 bay leaves
- 10 ounces Rotel tomatoes & chilies
- 1 teaspoon Emeril's Original Essence
- salt & pepper
- 2 tablespoons flour
- Soak dried peas overnight or longer.
- Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware -- unless you are familiar with the salt content of the hocks, tread lightly.
- Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
- When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
- In a sautee pan, toast the flour over medium heat until a medium to dark carmel color -- ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.