A hearty appetizer of light toasted garlic bread topped with ham flavored black-eyed peas.
Heat 2 tbsp of olive oil in a casserole dish.
Add the onion, carrot and minced garlic. Cook over medium heat until softened.
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.
Season the peas generously with salt and pepper and let stand for 30 minutes.
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.
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.