| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups/, Stews | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Raw bacon; diced |
| 2 | c | Chopped onions |
| 4 | oz | Pickled pork meat; cubed |
| 2 | Smoked ham hocks -; (abt 3 to 4 oz ea) | |
| 2 | tb | Chopped garlic |
| 2 | Bay leaves | |
| 3 | Sprigs Fresh thyme | |
| 1 | lb | Dried black eyed peas |
| 10 | c | Chicken stock |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Crusty bread; for serving |
INSTRUCTIONS
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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A72 broadcast 11-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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