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Emerils Stewed Black Eyed Peas

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Ingredients

Adjust Servings:
12 ounces ham hocks (two or one large one)
2 tablespoons vegetable oil
1/4 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

Nutritional information

232
Calories
79 g
Calories From Fat
8.9 g
Total Fat
1.8 g
Saturated Fat
9.6 mg
Cholesterol
1073.9 mg
Sodium
25.9 g
Carbs
3.3 g
Dietary Fiber
6.5 g
Sugars
12.3 g
Protein
333g
Serving Size

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Emerils Stewed Black Eyed Peas

Features:
    Cuisine:

    This recipe is posted by request. The original recipe belongs to Emeril Lagasse.

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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.

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