Try this Stewed Black-Eyed Peas with Ham Hock recipe, or contribute your own.
Suggest a better descriptionIn a 1-gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes. Add the onions and continue sauteing for 2 minutes. Stir in the garlic, bay leaves and ham hocks. Season with salt and pepper. Add 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 minutes to 1 hour, or until the peas are tender. Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and re-season if necessary. This recipe yields 6 to 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2427 broadcast 12-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (821g) | ||
Recipe Makes: 6 servings | ||
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Calories: 509 | ||
Calories from Fat: 89 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 19.2mg | 6 % | |
Sodium 928.9mg | 32 % | |
Potassium 1557.1mg | 41 % | |
Total Carbohydrate 71.6g | 21 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 62.8g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 509
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