Black Eyed Peas

[nverland]

New Year’s Day Black Eyed Peas
ACTIVE: 30 MIN TOTAL TIME: 2 HRS 30 MIN PLUS OVERNIGHT SOAKING
SERVINGS: 10

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
Two 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

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.

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



Vegan Hoppin John

2 cups dried black-eyed peas, rinsed
1 medium yellow onion, chopped
1 teaspoon dried thyme
1 cup uncooked long-grain rice
2 strips tempeh bacon, chopped (note)
1 medium green bell pepper, cored, seeded and chopped
Pinch of cayenne pepper
Salt and pepper to taste
Tabasco sauce (optional)

Put black-eyed peas into a large bowl, cover with water and set aside for 6 hours or overnight.
Drain black-eyed peas, then transfer to a large pot. Add 6 cups clean water, onions and thyme and bring to a boil. Reduce heat, cover and simmer until black-eyed peas are tender but still whole, about 45 minutes.
Add rice, tempeh bacon, peppers, cayenne, salt and pepper. Cover and simmer until rice is tender, about 15 to 20 minutes. Season with Tabasco sauce, if you like. Ladle into bowls and serve.
Serves 4 to 6.

Notes: Tempeh is a fermented soy-based food, often formed into cakes.