Name: 903’s
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 1 ½ tsp unsalted butter; 1 ½ tsp olive oil; ½ tsp rendered duck fat; ½ cup shallot, thin ribbon sliced; 1 small sweet chile peppers, seeded, thin ribbon sliced; 6 cups lite chicken stock; ⅔ cup 903 Black Forest Stout; 1-2 smoked pork necks; 16 oz Camellia Black Eyed Peas, cleaned, presoaked; to taste Bayou Sam's Counter Seasoning; ½ tsp kosher salt, to taste; 2 tbsp Louisiana Hot Sauce; 2 tbsp Steen's Pure Cane Vinegar; ⅓ cup fresh scallions, sliced

©2023

AuthorDartagnan

DifficultyIntermediate

"903 Brewery's Black Forest Stout is the gem in this jewel"

Yields1 Serving

Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

1 ½ tsp unsalted butter

1 ½ tsp olive oil

½ tsp rendered duck fat

½ cup shallot, thin ribbon sliced

1 small sweet chile peppers, seeded, thin ribbon sliced

6 cups lite chicken stock

⅔ cup 903 Black Forest Stout

1-2 smoked pork necks

16 oz Camellia Black Eyed Peas, cleaned, presoaked

to taste Bayou Sam's Counter Seasoning

½ tsp kosher salt, to taste

2 tbsp Louisiana Hot Sauce

2 tbsp Steen's Pure Cane Vinegar

⅓ cup fresh scallions, slicedfor garnish is desired

In a small sauté pan, heat oil, butter and fat to medium heat. Add shallot and chile. Medium low heat, season to taste with Counter Seasoning. Sauté until just sweated good.

In a small pot, add stock, stout and Camellias. When heated, add pork neck and shallot/chile (with fat) and bring to a light boil.

Reduce to low simmer, simmer uncovered 1:30, checking at 1 hour for tenderness.

Add hot sauce and vinegar, simmer 30 minutes until just tender. Cover and remove from heat. Let stand.

Remove pork neck, debone and add meat to peas.

To plate, garnish with scallions if desired.

CategoryBar Nothing Ranch, Cajun, Pork, Recipes, Sides, SoupTags#903brewery, #barnothingranch, #blackeyedpeas, #peas, #sidedish

Ingredients