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[MUSIC]
I can't believe another year's behind us.
>> I know, what a year, right?
>> I know. It nearly took it out of me.
>> No, looks like you still got some in there.
>> [LAUGH] Thanks.
>> Hey everybody!
>> [LAUGH] Hi. >> Welcome to How To Feed a Loon.
I'm Kris.
>> And I'm Wesley.
>> The Loon.
>> The Loon.
>> And folks that's right, it's the end of the year.
It's New Year's Eve.
So we're going to do a New Year's Eve Southern tradition, you may know of it.
If you live down south,
you definitely know of it, down south in the United States.
I'm going to do some black-eyed peas with bacon and stewed tomatoes.
>> [NOISE] >> Yeah, I know.
Now, black-eyed peas mean good luck.
>> They do. >> In so many cultures.
>> Yeah, yeah, which is why people, for the new year,
let's bring in something that's going to give us good luck, so.
>> And we have cabbage sometimes, with our black-eyed pea.
>> Yeah, yeah, yep, yep, yep.
Yeah, I mean, this dish is so.
[LAUGH] It is good.
And sometimes you can have this just, I mean, you can have it just by itself,
it's great at parties.
If you have a big pot of it, people can just [SOUND].
>> Yes! >> It's really, really good.
So let me tell you how you do it.
It's really pretty simple.
Of course, the star are black-eyed peas.
So what you're going to want to do to get these beans ready to cook is,
I like to let them soak overnight.
This is about five cups of black-eyed peas.
I've soaked them overnight and then they're going to be ready to go in and
cook in about an hour.
>> And you know it's a black-eyed pea because of the black-eye.
>> Yeah, it looks like they've been fighting each other.
>> [LAUGH] >> My eye.
>> Get out of here beans.
>> [LAUGH] Anyway.
>> Or pea.
>> Pea, yeah, yeah, they're peas.
If you don't do it overnight, if you don't have time, or you forget,
there's a quick way to do it, kind of like a speedy way of getting these beans ready.
All you do is, you put in them some salted water, bring it to a boil, and
then let them sit for an hour, and then you're at that same place where this is.
I just like the idea of, let's get this started the night before.
Okay, now like I said, I gotta- >> You didn't want to have
to worry about it the next day.
>> Right, no.
Okay, so what I did is I've got some bacon here.
I took three slices of thick slab Applewood smoked bacon, and
I cooked that up and it got nice and crisp.
And then I broke it up and I'm going to use that later as a garnish.
>> So good.
>> Then- >> Slab bacon.
>> Slab.
[LAUGH] Slather that slab bacon on.
>> [LAUGH] >> Then I took an onion,
a half an onion and finely diced it.
I put it in about two tablespoons of that bacon fat.
Really, really good.
Cooked down after about ten minutes when it's really soft and translucent.
And then I took two cloves of garlic, diced them, put them in.
Got them nice and fragrant, that took about a minute.
Then I got those tomatoes.
And I use, I love using sweet cherry tomatoes.
They really have kind of a nice sugar content and just their texture,
they're so good.
They're really a basis for a lot of tomato-based dishes and I just love them.
You can use canned if you want, you can use fresh but this time of the year,
if you're making it at New Year's, it's kind of hard to use fresh.
Okay, and then you let those cook for ten minutes until they really cook down.
Now. >> That smells good already.
>> I know.
Now I've got four cups of good old chicken stock.
Of course, homemade chicken stock is the best.
Be careful.
>> The golden stock.
>> This is going to splatter a little bit, but that's okay.
Just be careful.
Now, we're going to take these beans in here.
>> They're not beans, they're peas.
>> I know.
I don't know what that's bean, but it's.
>> Certainly not bean here.
[LAUGH] >> It's pea.
Okay, no, no I'm not going to use that yet.
And then all we're going to do, this is so easy, and
then I've got a couple of dried bay leaves.
I'm just going to stick those in with the party.
You're going to, kind of get that all spread around.
>> Wow. And then I'm going to take, I got,
I love using sea salt, I just love the texture but you can use regular salt,
you can use kosher salt.
I'm going to do about- >> I like the big thick salt.
>> Yeah, yeah, I mean that's a nice finishing salt, but
sometimes it's really good in a dish like this.
>> Now, did this come from the Black Sea?
>> No, that came from,
I don't know Wesley, don't ask me those types of questions.
>> Salt Lake City?
[LAUGH] >> Yeah,
anyway then I did a half a teaspoon of freshly ground black pepper.
And literally, that's all there is.
Now, what you're going to do is you're going to turn up your heat,
crank up the heat, bring that to a boil.
>> Turn up the heat.
>> And then you're going to turn up the heat.
And then once it boils,
you're going to turn the range down to just like a nice simmer.
And all of that juice, that stock,
is just going to absorb into those peas, and It's going to be amazing.
And then you're going to remove the bay leaves, and you're ready to serve it and
garnish it with these wonderful things, so.
>> So that normally takes about how long?
>> I'm sorry if I didn't say that.
That's only like an hour.
You just keep an eye on it, you're going to want to stir it every now and
then, and then it is good to go.
This is- >> And if you make it the night before,
do you have to store it on the fridge?
>> You can certainly store it in the fridge,
you can even make this in advanced, it freezes really well.
You can double this recipe, if you are serving lots of people.
It's sort of like I said, it's kind of like eating a chowder.
You can eat it on its own or you can eat accompanied with something else.
I just love it.
Down in Texas, in down south, they're just everywhere on New Years Eve, so.
>> Maybe throw some cornbread on the side.
>> You could, that'd be good.
All right, now, I went ahead and made you a batch.
>> [LAUGH] >> As I tend to do, so
bring that on over, Loon.
>> This is adorable.
>> Now, that's a crock.
[LAUGH] >> I love it.
>> I know, that really is, I love it too.
All right, I'm going to take some of this slab bacon that I know you love.
>> I love it.
I love it, love it, love it.
But not too much because, you know, the salt.
>> Because you're- >> Because I'm watching my salt intake.
>> Watching your figure.
>> Yes. >> All right, and
then we've got a little bit of chopped green onion.
This is, you don't have to do it if you don't like it, but I love it.
And it's really good, and that's good to eat.
So, dig in.
>> [SOUND] >> I'm so jealous.
>> Here's to good luck.
Now, I would, you know what,
if you have an extra bottle of champagne sitting around, serve it with this.
>> Yeah, that sounds good, champagne and peas, black-eyed peas.
>> Yes, let's go in.
>> That's a spoonful.
>> [SOUND] >> You like it?
>> Mm hm.
>> [LAUGH] >> There's a smokiness in there.
>> Yeah, well, it's smoked bacon.
>> Okay. >> And then the bacon,
then I cooked the vegetables in the rendered fat of that smoked bacon.
>> Right. >> So, yeah, no, I know.
>> [SOUND] That's so good, and those black-eyed peas.
>> Isn't it good?
>> [SOUND] >> It's a heck of a lot better than
dumping it out of the can.
>> I love them.
I love them so much.
>> You think that's going to give you good luck?
>> Yeah, I'm going to eat it through the whole year and
I'll have a whole year of good luck.
>> [LAUGH] >> Mm-hm.
>> I don't know how everyone else downwind will feel about that but.
[LAUGH] >> [LAUGH]
>> I'm kidding.
>> Now, that is totally Loon approved.
>> [LAUGH] And that's How to Feed a Loon.
>> Now, you can get this recipe and many more on howtofeedaloon.com.
>> And be sure to subscribe to our YouTube channel so
you can see more videos like this and join in on all the fun.
>> Yay! >> Yay!
>> I'm going to have some more luck.
>> Well.
>> [SOUND] >> I think you could use a little more
luck, but- >> [SOUND]
>> I'm kidding, you're one lucky guy.
But I'm going to be lucky and have this.
>> Mm-hm.
[MUSIC]