Field Pea Gratin
Southern cooks freeze field peas in the summer to use in the colder months. But butter beans or Sea Island red peas, an heirloom variety from South Carolina, make great substitutes in this casserole.
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Cooking tools:
- Oven
- Saucepan
- Slotted spoon
- Paper towel
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
Ingredients
- 6 slices bacon, cut into ¼" pieces
- 2 tsp. olive oil, plus more for greasing
- 1 small yellow onion, minced
- 4 cloves garlic, minced
- 1 smoked ham hock, skin and bone discarded, ham roughly chopped
- 6 cups chicken stock
- 6 cups fresh or frozen field peas, butter beans, or red peas
- 2 cups heavy cream
- 1⁄4 cup roughly chopped parsley, plus more for garnish
- 1⁄2 tsp. crushed red chile flakes
- 4 eggs
- Kosher salt, to taste
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