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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By jaredeking_12905304
Burke, 86
on January 01, 2012
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Add more bacon. Use shanks, not hammocks. Cook longer than advertised. Great side dish.
By Cookelly
portland, OR
on January 02, 2011
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This is the second year I've made these and again everyone loved them. The first year I didn't use Ham Hock, or Pickled Pork. this year i did use Ham Hock, but it made them a little too greasy. Next year maybe I will try without the Hock, but with the pickled pork. I shared this with my sister and she and her hubby loved them too. Hoping they bring us Good Luck in 2011:
By gin000
mandeville, LA
on December 30, 2010
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This will be my third New Year's to cook these. I have had friends that didn't like black eye peas love them, friend's call days later to see if I still had leftovers and the second year I made them, a dinner guest from the first year called to see if I was making them again. The only think different that I do is use tasso instead of pickled pork. Being from New Orleans myself, I don't think Emeril would be offended at that substitution! Best black eye recipe there is!!
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