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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 4 ounce Tasso small diced
- 1 c. Minced onions
- 2 Tbsp. Chopped garlic
- 2 x Bay leaves
- 12 ounce Ham hocks - (2 hocks)
- 1 lb Dry black-eyed peas
- 2 quart Chicken stock
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a 1-gallon stock pot, heat the extra virgin olive oil. When the oil is warm, render the Tasso for 2 or possibly 3 min. Add in the onions and continue sauteing for 2 min. Stir in the garlic, bay leaves and ham hocks. Season with salt and pepper. Add in the black-eyed peas and chicken stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the peas for about 45 min to 1 hour, or possibly till the peas are tender. Remove the ham hocks from the pot and remove the meat. Add in the meat back to the peas and re-season if necessary.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 74 | 49% |
| Total Fat 8.34g | 10% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 1186mg | 49% |
| Potassium 452mg | 13% |
| Total Carbs 4.71g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.04g | 1% |
| Protein 13.46g | 22% |
