Good Morning America Recipes

Emeril Lagasse's Stewed Black-Eyed Peas

Emeril Lagasse's Popular Comfort Foods

GMA Recipes
Difficulty: Moderate
Cook Time: min

Emeril Lagasse whipped up Stewed Black-Eyed Peas on Good Morning America.


  • 2 ham hocks (or one large 6-ounce total)
  • 2 tablespoons vegetable oil
  • 1/4 pound Homemade Tasso (or other ham or sausage, about 1 cup), chopped
  • 1 cup yellow onions, chopped
  • 1/2 cup green bell peppers, chopped
  • 2 tablespoons garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 2 bay leaves
  • 1 pound dried black-eyed peas, rinsed and picked over
  • 2 quarts Chicken Stock (or canned low-sodium chicken broth)
  • 2 tablespoons fresh flat-leaf parsley, minced
  • Optional accompaniments (cooked long-grain white rice, corn bread or corn muffins)
  • Cooking Directions

    With a sharp knife, score the fat on the ham hocks with 1/4-inch-deep slashes.

    Heat the vegetable oil in a large heavy stockpot over medium-high heat. Add the tasso and cook, stirring often, until heated through, about 3 minutes. Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes.

    Add the black-eyed peas and chicken stock. Bring to boil over high heat. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the peas are tender, 45 minutes to 1 hour, skimming off any foam that forms on the surface.

    Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot. Stir in the parsley.

    Serve hot with rice and corn bread, as desired.

    Recipe courtesy of Emeril Lagasse copyright © 2004.

    Recipe Summary

    Main Ingredients: ham hocks, tasso, garlic, cayenne, black eyed peas

    Course: Side Dish, Vegetable

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