Recipe - Stewed Black-Eyed Peas With Ham Hock

2 tablespoon Olive oil
4 ounce Tasso; small minced
1 cup Chopped onions
2 tablespoon Minced garlic
2 Bay leaves
12 ounce Ham hocks ; (2 hocks)
1 pound Dried blackeyed peas
2 qt Chicken stock
Salt; to taste
Freshlyground black pepper;
to taste

In a 1gallon 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 blackeyed 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 reseason if necessary.
This recipe yields 6 to 8