Ingredients
- 2 Tbsp. Extra virgin olive oil
- 4 ounce Tasso small diced
- 1 c. Minced onions
- 2 Tbsp. Chopped garlic
- 2 x Bay leaves
- 12 ounce Ham hocks - (2 hocks)
- 1 lb Dry black-eyed peas
- 2 quart Chicken stock
- Salt to taste
- Freshly-grnd black pepper to taste
scroll for more
Stewed Black Eyed Peas With Ham Hock
Servings: 6
Directions
- In a 1-gallon stock pot, heat the extra virgin olive oil. When the oil is warm, render the Tasso for 2 or possibly 3 min. Add in the onions and continue sauteing for 2 min. Stir in the garlic, bay leaves and ham hocks. Season with salt and pepper. Add in 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 min to 1 hour, or possibly till the peas are tender. Remove the ham hocks from the pot and remove the meat. Add in the meat back to the peas and re-season if necessary.
- This recipe yields 6 to 8 servings.
scroll for more
