Emeril's Stewed Black-Eyed Peas |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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The original recipe belongs to Emeril Lagasse. Ingredients:
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 |
Directions:
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.
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