NEW ORLEANS — For 60 years, Channel 4 has been privileged to celebrate and share many of those recipes with viewers across south Louisiana and Mississippi. Throughout the cookbook series, The Southern Food and Beverage Museum, which keeps the region’s delicious culinary history and heritage alive, provides historical context to the foods we cook and eat today. Each cookbook partner has also contributed their own recipes for you to enjoy and share.
New Year's Soup for Good Luck
- 2 cups black eyed peas, soaked
- 1 tsp. cooking oil
- 4 strips of bacon, diced
- 1 lb. andouille sausage, sliced
- 1 onion, chopped
- 1 Tbsp. chopped garlic
- 2 bay leaves
- 1/4 tsp. cumin
- 1/4 tsp. cayenne
- 1/8 tsp. turmeric
- 1 bunch collard greens, roughly chopped
- 1 Tbsp. Creole seasoning
- 1 tsp salt
- 1sprig rosemary, chopped
- 8-10 cups stock, chicken or vegetable
- 1 Tbsp. Worcestershire
- 1 tsp. lemon juice
- Zest of 1 lemon
- Cooked rice for serving if desired
- In a large stockpot, add the oil and then cook the diced bacon until lightly browned.
- Add in the andouille, browning for 3 minutes, then add onions and sauté' for another 3 minutes.
- Add in garlic, bay leaves, cumin, cayenne, turmeric and mix.
- Add in the collard greens, Creole seasoning, salt, rosemary, and sauté' for 5 minutes.
- Drain the beans and add to pot.
- Add stock, Worcestershire and bring to a boil then simmer on medium-low heat for 45minutes to 1 hour, stirring occasionally. More stock can be added, if needed.
- Add lemon juice, and zest just before serving.
- Soup can be served with rice if you choose.
Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.