NEW YEAR'S DAY BLACK-EYED PEAS RECIPE - (4.4/5)

New Year's Day Black-Eyed Peas Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil, plus more for brushing
1 very large onion, finely chopped
1 very large carrot, finely chopped
5 garlic cloves, 4 minced, 1 whole
1 pound dried black-eyed peas (about 2 1/4 cups), soaked overnight and drained
2 (1 pound) smoked ham hocks
2 quarts chicken stock or low-sodium broth
2 bay leaves
Salt and freshly ground pepper
1 small baguette, sliced diagonally 3/4 inch thick
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

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. 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. 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.