New Years Eve Black Eyed Peas
A hearty appetizer of light toasted garlic bread topped with ham flavored black-eyed peas.
Ingredients
- 6 tbsp extra-virgin olive oil
- 1 large onion finely chopped
- 1 large carrot finely chopped
- 5 cloves garlic 4 minced, 1 whole
- 1 lb dried black-eyed peas soaked overnight and drained
- 2 lb smoked ham hocks 2x1lb hocks
- 2 qts chicken stock
- 2 bay leaves
- salt freshly ground pepper
- 1 small baguette sliced diagonally 3/4 inch thick
- freshly grated Parmigiano-Reggiano cheese for serving
Instructions
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Heat 2 tbsp of olive oil in a casserole dish.
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Add the onion, carrot and minced garlic. Cook over medium heat until softened.
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Add the drained black-eyed peas, ham hocks, chicken stock and bay leaves and bring to a boil. Reduce heat to very low and cook until the beans are tender.
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Season the peas generously with salt and pepper and let stand for 30 minutes.
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Preheat your oven to 350°F. Toast bread slices in the oven for about 8 minutes or until golden. Lightly brush with the olive oil and then the garlic clove.
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Drain black-eyed peas and discard the ham hocks and bay leaves. Transfer peas to a serving bowl. Stir in remaining 1/4 cup of olive oil and season with salt and pepper. Serve black-eyed peas with the garlic toasts.
