Grandma knew better than to forget the 🥕 and now you do, too! Keep reading the caption to see our lucky black-eyed pea recipe, carrot optional. 👇 Ingredients: -1 lb. dried black-eyed peas -1 Tbsp. olive oil -3 large garlic cloves, crushed -2 medium celery stalks, chopped -1 medium yellow onion, chopped -4 cups unsalted chicken stock -2 bay leaves -2 large thyme sprigs -2 smoked ham hocks (about 1 lb.) -1 1/2 tsp. kosher salt -1/2 tsp. black pepper Directions: -Place peas in a large bowl; cover with cool water to 3 inches above peas. Let stand at room temperature at least 4 hours or up to overnight. Drain. -Heat oil in a Dutch oven over medium. Add garlic, celery, and onion to pan; cook until softened, 8 to 10 minutes, stirring occasionally. -Stir in chicken stock, bay leaves, thyme sprigs, ham hocks, and drained peas; bring to a boil over high heat. -Reduce heat to low or level required to maintain a simmer; cover and simmer for 1 hour. -Uncover pan and remove ham hocks to a plate. -...