Black-Eyed Peas with Ham Hocks and Bacon

I tried a similar dish during the New Year. I will try this recipe from David Tanis as I have some black-eyed peas in the pantry.

This hearty and traditional dish to welcome in the New Year should be made a day ahead. The flavor will improve.

2 lbs dried black-eyed peas
4 smoked ham hocks, about 4 lbs
1/2 lb slab bacon, cut into medium dice
2 large onions, halved
1 bay leaf
Large pinch of red pepper flakes
Salt and pepper
8 cups water

Pick over and rinse the peas, and put them in a large, heavy-bottomed soup pot. Add all the other ingredients and bring to a boil, then skim off the scum and turn down the heat. Simmer very gently for about 2 hours, adding more water if necessary.

When the peas are tender and the ham hock meat is falling from the bone, taste the broth and adjust the seasoning with salt and pepper. Remove the pot from the heat, transfer the peas to a shallow container, and refrigerate overnight.

The next day, remove the congealed fat. Reheat the peas, thin with water, if necessary, and check the seasoning. Serve them right from the pot.