Stewed Black-Eyed Peas with Ham Hock

• 2 tablespoons olive oil
• 4 ounces Tasso, small diced
• 1 cup chopped onions
• 2 tablespoons minced garlic
• 2 bay leaves
• 2 ham hocks, about 6 ounces each
• 1 pound dried black-eyed peas
• 2 quarts chicken stock
• Salt and pepper

1. In a 1 gallon stock pot, heat the olive oil.
2. When the oil is hot, render the Tasso for 2 or 3 minutes.
3. Add the onions and continue sauteing for 2 minutes.
4. Stir in the garlic, bay leaves and ham hocks.
5. Season with salt and pepper.
6. Add the black-eyed peas and chicken stock.
7. Bring the liquid up to a boil, cover and reduce to a simmer.
8. Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender.
9. Remove the ham hocks from the pot and remove the meat.
10. Add the meat back to the peas and reseason if necessary.

olive oil, tasso, onions, garlic, bay leaves, ham hocks, blackeyed peas, chicken stock, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/stewed-black-eyed-peas-with-ham-hock-recipe.html (may not work)