Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 10
© Rob Howard

How to Make It

Step 1    

In a large, enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion, carrot and minced garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the drained black-eyed peas, ham hocks, chicken stock and bay leaves and bring to a boil. Reduce the heat to very low, cover partially and cook until the beans are tender, about 1 1/2 hours. Season generously with salt and pepper and let stand for 30 minutes.

Step 2    

Meanwhile, preheat the oven to 350°. Toast the bread slices in the oven for about 8 minutes, until golden. Brush lightly with olive oil and rub lightly with the garlic clove.

Step 3    

Drain the black-eyed peas; discard the ham hocks and bay leaves. Transfer the peas to a serving bowl. Stir in the remaining 1/4 cup of olive oil and season with salt and pepper. Serve the black-eyed peas with the garlic toasts, passing grated cheese at the table.

Make Ahead

The black-eyed peas can be refrigerated for up to 4 days.

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Worst Rating: 0

Best Rating: 5

Author Name: Charlie Ursprung

Review Body: Well, that is a Southern tradition, majority of the southern families have black eyed peas, ham, cornbread, and greens for New Years Day. Been that way since the Civil War where it originated from.

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Date Published: 2017-01-02