Thank you Scout & Cellar, Carrie Strimel for the opportunity to try a few of your fabulous wines! This post is supported and sponsored… as always all thoughts and opinions are mine.
Eat poor that day, eat rich the rest of the year.Rice for riches and peas for peace.
This is the idea behind the traditional New Year’s Day meal, Hoppin’ John. Hoppin’ John black-eyed peas is a southern dish rich with tradition and lore served to celebrate the New Year and we make it every year! Our simple version uses leftover ham from New Year’s Eve dinner and is cooked all in one Dutch oven.
What you need:
1can black-eyed peas
1T butter
1/2# ham, cubed
1med onion, chopped
2 stalks celery, chopped
2med carrots, chopped
2 cloves garlic, minced
1/4t celery salt
1/4t red pepper flakes (more for that good kick)
Pepper to taste
1c veggie broth
1c long grain white rice
What to do:
Melt butter in Dutch over over low heat. Add ham, onion, celery, carrots, garlic, celery salt, red pepper flakes and pepper.
Cook 6-8 minutes until the onion starts to look clear.
Add the beans (DO NOT DRAIN) and stir. Bring mixture to a boil, lower heat, cover and simmer for 5-7 minutes.
Cook 6-8 minutes until the onion starts to look clear.
Add the beans (DO NOT DRAIN) and stir. Bring mixture to a boil, lower heat, cover and simmer for 5-7 minutes.
Pour in broth (or water) and stir in rice, recover and continue to simmer for 20-22 minutes (until rice is cooked).
Drain any excess liquid, stir, and serve!
Drain any excess liquid, stir, and serve!
One of my favorite things to do at mealtime is pick the right wine. For this meal, I chose Hannes Sabathi’s Mein Satz. It’s a light, crisp chardonnay, with delicious citrus tones, but paired absolutely perfect with the salty pork and heavier carb-base of the rice. It cut clean-through the rich salt and heavy dish to make it light and fresh in a way only this wine could!
I was sent mine from Scout & Cellar, Carrie Strimel (the most fabulous!) which offers only clean wines. Due to the growing cycle of grapes and the dictation of nature, many wine makers are forced to rely on pesticides, chemical additives and sugars, to yield a product that tastes the same, bottle after bottle, year after year. Pesticides, chemical additives and sweetener also make it possible to maximize yields and hide flaws that may exist in those bottles, like bacteria. Unfortunately, this processed wine is chemically-altered and completely unnatural, and you can taste it. Scout & Cellar are here to offer a more natural, altogether better-tasting wine experience to everyone around your table.
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