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Stewed Black Eyed Peas With Ham Hock Recipe

by Global Cookbook

Ingredients

2 Tbsp. Extra virgin olive oil 4 ounce Tasso small diced 1 c. Minced onions 2 Tbsp. Chopped garlic 2 x Bay leaves

12 ounce Ham hocks - (2 hocks) 1 lb Dry black-eyed peas 2 quart Chicken stock     Salt to taste     Freshly-grnd black pepper to taste

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.

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