Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 25 min
Prep:
10 min
Cook:
2 hr 15 min
Yield:
6 to 8 servings

Ingredients

  • 1/2 pound raw bacon, diced
  • 2 cups chopped onions
  • 4 ounces pickled pork meat, cubed
  • 2 smoked ham hocks, about 3 to 4 ounces each
  • 2 tablespoons chopped garlic
  • 2 bay leaves
  • 3 sprigs of fresh thyme
  • 1 pound dried black eyed peas
  • 10 cups chicken stock
  • Salt and pepper

Directions

In a large pan, over medium heat, render the bacon until crispy, about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes. Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat and ham hock from the peas. Thinly slice both meats and add back to the peas. Ladle into bowls and serve with crusty bread.

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