Preparation:
In a 5 1/2 quart saucepan or large Dutch oven, combine the stock, peas, bacon, tasso, onions, bell peppers, celery, and garlic. Cover pan and bring to a boil over high heat, stirring occasionally so peas don't stick. Put lid askew and continue boiling about 5 minutes.
Stir well, reduce heat to maintain a simmer, and re-cover pan with lid askew. Simmer about 1 hour, stirring occasionally (more often toward the end of cooking time so the mixture doesn't scorch). Stir in the salt and pepper, re-cover pan, and simmer about 30 minutes, stirring frequently aqnd being careful the mixture doesn't scorch. If it does scorch, do not stir; change to a new pan.
Remove cover and simmer until creamy thick, about 10 minutes more, stirring as necessary. Remove from heat and serve immediate |
