Emeril S Stewed Black Eyed Peas

Description

This recipe is posted by request. The original recipe belongs to emeril lagasse.

Ingredients

• Ham Hocks
• Vegetable Oil
• Tasso
• Yellow Onion
• Green Bell Pepper
• Garlic
• Salt
• Fresh Ground Black Pepper
• Cayenne
• Bay Leaves
• Black-eyed Peas
• Chicken Stock
• Flat Leaf Parsley

Instructions

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