Stewed Black-eyed Peas With Ham Hock Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
4 ounce: Tasso, small diced
1 cup: Chopped onions,
2 tbsp: Minced garlic,
2: Bay leaves,
2: Ham hocks, about 6 ounces
Each,
1 lbs: Dried black-eyed peas,
2 quart: Chicken stock,
Salt and pepper,
Directions:
In a 1 gallon stock pot, heat the olive oil. When the oil is hot,
render the Tasso for 2 or 3 minutes. Add the onions and continue
saut
ing for 2 minutes. Stir in the garlic, bay leaves and ham hocks.
Season with salt and pepper. Add 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 minutes to 1 hour, or until the peas are
tender. Remove the ham hocks from the pot and remove the meat. Add
the meat back to the peas and reseason if necessary.
Yield: 6 to 8 servings
ESSENCE OF EMERIL SHOW #EE2427
Source from luhu.jp
render the Tasso for 2 or 3 minutes. Add the onions and continue
saut
ing for 2 minutes. Stir in the garlic, bay leaves and ham hocks.
Season with salt and pepper. Add 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 minutes to 1 hour, or until the peas are
tender. Remove the ham hocks from the pot and remove the meat. Add
the meat back to the peas and reseason if necessary.
Yield: 6 to 8 servings
ESSENCE OF EMERIL SHOW #EE2427
Source from luhu.jp
Tags
Emeril