Ingredients Jump to Instructions ↓

  1. 6-ounce ham hocks, or one large

  2. 2 tablespoons vegetable oil

  3. 1/4 pound Homemade Tasso or other ham or sausage, chopped (about 1 cup)

  4. 1 cup chopped yellow onions

  5. 1/2 cup chopped green bell peppers

  6. 2 tablespoons minced garlic

  7. 1 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 1/4 teaspoon cayenne

  10. 2 bay leaves

  11. 1 pound dried black-eyed peas, rinsed and picked over

  12. 2 quarts Chicken Stock or canned low-sodium chicken broth

  13. 2 tablespoons minced fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. 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. † Yield : 6 to 8 servings


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