Ingredients

• 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

Instructions

1. Soak dried peas overnight or longer.

2. 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.

3. 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.

4. When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.

5. 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.