New Year’s Eve Black-Eyed Peasmedium prep time 30 mins | cook time 2 hrs | SERVINGS 10
6 tablespoons La Fe Vegetable Oil
1 very large onion, finely chopped
1 very large carrot, finely chopped
5 garlic cloves—4 minced, 1 whole
1 pound La Fe 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
La Fe Sazon
Salt and freshly ground pepper
1 small baguette, sliced diagonally 3/4 inch thick
Freshly grated Parmigiano-Reggiano
Begin by grabbing a large enameled cast-iron casserole container and heat 2 tablespoons of La Fe vegetable oil in it. Now add in the onion, carrot and minced garlic, and then cook over medium heat, making sure to stir occasionally until mixture has softened. This process should take roughly 6 minutes.
Following this, add in the drained La Fe black-eyed peas, ham hocks, chicken stock and bay leaves, making sure to bring to a boil. Once you have reached the boiling point, reduce the heat to a simmer and cover partially. Cook the mixture until beans are tender. This process should take roughly 1.5 hours. Make sure to season generously with La Fe Sazón, salt, and pepper, and then let it stand for 30 minutes.
Now, preheat the oven to 350°. Begin to toast the bread slices in the oven for roughly 8 minutes or until they are golden brown. After this, brush the bread lightly with either olive oil or La Fe Vegetable Oil and then rub them with garlic cloves.
Following this, drain the La Fe black eyed peas, and discard the ham hocks along with the bay leaves. Now transfer the black eyed peas to a serving bowl and stir in the remaining ¼ cup of La Fe Vegetable Oil and season with La Fe Sazón, salt and pepper. Serve the Black Eyed Peas mixture with garlic toasts, making sure to grate some fresh cheese on top.