Stewed Black Eyed Peas With Ham Hock

Directions

1. 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.
2. This recipe yields 6 to 8 servings.