While perusing the bean section at Surfas I saw this gorgeous heirloom bean mix. I was planning to make a simple bean and kielbasa stew but I remembered my friend Imani’s delicious black eyed peas cooked with ham hocks and quickly changed my mind. I wanted to give the beans the same treatment – simmered for hours with smoky ham hocks. I looked up a recipe and saw how very simple it was. All it took was chopped onion, ham hocks, beans and a few hours on the stove. It only seemed right to accompany this with homemade cornbread.
Then I recalled having a delicious petrale sole dish at AOC that had split peas, ham hocks, and truffle butter. So another AOC-inspired meal was born. The mock version is similar to the original except for that fact that I used heirloom beans.
I seasoned the petrale sole with cayenne, salt and pepper, dredged it flour, and sauteed it. I topped a plate of hot ham hock beans with the fish and dabbed it with a generous dot of black truffle butter and served grilled cornbread on the side to soak up all them smoky bean juices. A satisfying warm dinner for a cold night.