Recipe

Stewed Black Eyed Peas

  • Yield: 6 to 8 servings

Ingredients

Directions

  • With a sharp knife, score the fat on the ham hocks with 1/4-inch-deep slashes.
  • Heat the vegetable oil in a large heavy stockpot over medium-high heat. Add the tasso and cook, stirring often, until heated through, about 3 minutes. Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes.
  • Add the black-eyed peas and chicken stock. Bring to boil over high heat. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the peas are tender, 45 minutes to 1 hour, skimming off any foam that forms on the surface.
  • Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot. Stir in the parsley.
  • Serve hot with rice and corn bread.