Stewed Black-Eyed Peas with Ham Hock

1. 1

   In a 1 gallon stock pot, heat the olive oil.

2. 2

   When the oil is hot, render the Tasso for 2 or 3 minutes.

3. 3

   Add the onions and continue sauteing for 2 minutes.

4. 4

   Stir in the garlic, bay leaves and ham hocks.

5. 5

   Season with salt and pepper.

6. 6

   Add the black-eyed peas and chicken stock.

7. 7

   Bring the liquid up to a boil, cover and reduce to a simmer.

8. 8

   Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender.

9. 9

   Remove the ham hocks from the pot and remove the meat.

10. 10

    Add the meat back to the peas and reseason if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.