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Stewed Black-eyed Peas With Ham Hock

  • Yield: 6-8 servings


  • 2 tablespoons olive oil
  • 4 ounces Tasso, small diced
  • 1 cup chopped onions
  • 2 tablespoons minced garlic
  • 2 bay leaves
  • 2 ham hocks, about 6 ounces each
  • 1 pound dried black-eyed peas
  • 2 quarts chicken stock
  • Salt and pepper


  • In a 1 gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2-3 minutes. Add the onions and continue sautéing 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.

Recipe Details