Stewed Black-Eyed Peas with Ham Hock Recipe

Free Recipe Stewed Black-Eyed Peas with Ham Hock

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Stewed Black-Eyed Peas with Ham Hock Recipe

2 tb Olive oil
4 oz Tasso; small diced
1 c Chopped onions
2 tb Minced garlic
2 Bay leaves
12 oz Ham hocks -; (2 hocks)
1 lb Dried black-eyed peas
2 qt Chicken stock
Salt; to taste
Freshly-ground black pepper;
-to taste

Stewed Black-Eyed Peas with Ham Hock Preparation

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 re-season if necessary. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2427 broadcast 12-31-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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