- Two 6-ounce ham hocks, or one large
- 2 tablespoons vegetable oil
- 1/4 pound Homemade Tasso or other ham or sausage, chopped (about 1 cup)
- 1 cup chopped yellow onions
- 1/2 cup chopped green bell peppers
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 2 bay leaves
- 1 pound dried black-eyed peas, rinsed and picked over
- 2 quarts Chicken Stock or
- canned low-sodium chicken broth
- 2 tablespoons minced fresh flat-leaf parsley
- 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.
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