NEW YEAR'S DAY BLACK-EYED PEAS AND HAM HOCKS

New Year's Day Black-Eyed Peas and Ham Hocks image

Provided by chow n groove

Categories Beans

Time 2h20m

Yield 18 serving(s)

Number Of Ingredients 15

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1 1/2 lbs dried black-eyed peas
1 medium onion, diced
2 celery ribs, diced
1/2 bell pepper, diced
1/2 serrano pepper, seeded and minced
5 garlic cloves, minced
12 ounces Heineken lager beer
4 cups low sodium chicken broth
2 large ham hocks, split into halves
2 teaspoons dried thyme leaves
2 bay leaves
10 ounces Rotel tomatoes & chilies
1 teaspoon Emeril's Original Essence
salt & pepper
2 tablespoons flour

Steps:

Soak dried peas overnight or longer.
Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware -- unless you are familiar with the salt content of the hocks, tread lightly.
Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
In a sautee pan, toast the flour over medium heat until a medium to dark carmel color -- ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.

Nutrition Facts : Calories 154.5, Fat 0.8, SaturatedFat 0.2, Sodium 90, Carbohydrate 26.4, Fiber 4.3, Sugar 3.1, Protein 10.4