Emeril's Stewed Black-Eyed Peas

Recipe by Diana Adcock
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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.
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