Recipe courtesy of Cooking Channel
Show: Eat St.
Print
Total:
4 hr 5 min
Prep:
15 min
Inactive:
1 hr
Cook:
2 hr 50 min
Yield:
12 servings
Level:
Easy

Ingredients

  • 1 pound peppered bacon, diced
  • 4 cups yellow or sweet onion, chopped
  • Kosher salt
  • 4 smoked ham hocks, scored through the meat and fat
  • 4 smoked ham hocks, scored through the meat and fat 
  • 1 1/8 to 1 1/4 gallons unsalted chicken stock
  • 2 pounds dried black-eyed peas, soaked in water for at least 1 hour
  • 6 sprigs fresh thyme
  • 5 to 6 cloves garlic, chopped
  • 4 to 5 bay leaves

Directions

Render down the bacon in a large stockpot over medium-high heat until crispy, 10 to 12 minutes. 

Add the onions and saute for 2 to 3 minutes. Sprinkle with just a little salt; too much will make the black-eyed peas break up later. Stir in the ham hocks, bringing them to the bottom of the pot to braise for 3 to 4 minutes. 

Pour in the chicken stock and stir in the black-eyed peas, thyme, garlic and bay leaves. Bring to a boil, and then reduce to a slow simmer. Cook until the peas are tender, 2 hours to 2 hours 30 minutes. 

Remove the pork meat, finely mince it and then return to the pot. Remove the thyme and bay leaves. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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