Happy New Year 2016 to all my blog readers and to my wonderful customers at Estia’s!
The following Good Luck soup servers 10.
2 bags dried black eyed peas (16oz each)
2 quarts water
1.5 lb smoked pork (necks are meaty, hocks work too)
Start by simmering the beans in water for an hour then add the smoked pork, best done a day in advance.
Simmer for another hour, remove the pork and clean away fat and bones. Return the remaining meat to the beans. Refrigerate overnight if possible.
1 cup celery, rinsed then cut into thumb nail size pieces
1 cup chopped white onion, same size
2 cups diced carrot, same size
1 cup chopped parsley
4 cups chicken stock
1/4 cup vegetable oil
1 tablespoon chili flakes
1 tablespoon garlic powder
1 tablespoon sea salt
2 cups of left over sparkling wine, or white wine
Bring the celery, onion & carrot to a simmer over medium heat with oil.
Once the vegetables are just starting to soften add the chicken stock and bring to a boil.
Add the beans and pork. Simmer for 10 minutes, add the wine and the parsley and serve.