GMA Recipe: Stewed Black-Eyed Peas

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Stewed Black-Eyed Peas
From chef and author Emeril Lagasse
August 13, 2004

The perfect side dish for Emeril's Baby Back Ribs with Sweet Barbecue Sauce

Ingredients

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

Optional accompaniments: cooked long-grain white rice, corn bread or corn muffins

Directions

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, as desired.

Yield: 6 to 8 servings

Recipe courtesy of Emeril Lagasse copyright © 2004.