Ingredients
-
12
-
2
-
1/4
-
1
-
1/2
-
2
-
1
-
1/2
-
1/4
-
2
-
1
-
2
-
2
-
-
Directions
Emeril’s Stewed Black-Eyed Peas, This recipe is posted by request The original recipe belongs to Emeril Lagasse
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Steps
|
1
Done
|
With a Sharp Knife Score the Fat on the Ham Hocks 1/4-Inch Deep. |
|
2
Done
|
Heat the Vegetable Oil in a Large Heavy Stockpot Over Medium High Heat. |
|
3
Done
|
Add the Tasso and Cook, Stirring Often, Until Heated Through, About 3 Minutes. |
|
4
Done
|
Add the Onions and Bell Peppers and Cook, Stirring Often, Until Softened, About 4 Minutes. |
|
5
Done
|
Add the Ham Hocks, Garlic, Salt, Pepper, Cayenne, and Bay Leaves. |
|
6
Done
|
Cook, Stirring Often For 2 Minutes. |
|
7
Done
|
Add the Black-Eyed Peas and Chicken Stock. |
|
8
Done
|
Bring to a Boil Over High Heat. |
|
9
Done
|
Reduce Heat to Medium Low. |
|
10
Done
|
Simmer Uncovered Until the Peas Are Tender, About 45 Minutes to 1 Hour, Stirring Often and Skimming Off Any Foam That Forms. |
|
11
Done
|
Remove the Bay Leaves and Discard. |
|
12
Done
|
Cut the Meat from the Hock, Discarding the Skin and Bones. |
|
13
Done
|
Return Meat to the Pot. |
|
14
Done
|
Stir in the Parsley. |
|
15
Done
|
Serve. |
