b'lined plate to drain. Pour the bacon grease from the pot, reserving about 1 tablespoon in the pot. Add minced garlic to the pot and stir for 1 minute, or until fragrant and beginning to turn a light golden brown. Pour in chicken stock, black-eyed peas, bay leaves, thyme, parsley, pepper, and half of the cooked bacon pieces (refrigerate the other half of the bacon for now). Bring to a boil and then reduce to a simmer and cover. Cook for 1to 2 hours, stirring occasionally, or until the black-eyed peas are tender. If the liquid gets too low before the peas are done, add an additional 1 to 2 cups of chicken stock. And if you desire less liquid by the time peas are done, simmer uncovered for 10 or so more minutes.Remove the bay leaves and serve the soup hot with the reserved bacon crumbles and additional fresh chopped parsley sprinkled on top.*REGULAR SOAK METHOD: Sort out any stones and shriveled/broken pieces, and then place black-eyed peas in a large bowl and cover with a couple inches of cool water. Allow to soak for hours or overnight. Drain.RED BEANS & RICEBeans symbolize coins or wealth.DamnDelicious.net Ingredients: 1 cup basmati rice 1 tablespoon vegetable oil 1 (12.8-ounce) package smoked andouille sausage,thinly sliced 1 medium sweet onion, diced 1 green bell pepper, diced 2 celery ribs, diced 2 tablespoons tomato paste 3 cloves garlic, minced 1 1/2 teaspoons Cajun seasoning, salt-free 3 (15-ounce) cans red beans, drained and rinsed 3 cups chicken stock 1 teaspoon hot sauce 1 bay leaf Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leavesPreparation:In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste, garlic and Cajun seasoning until fragrant,10% OFFabout 1 minute.Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes. Using a wooden spoon, mash beansANY REGULAR PRICED ITEMuntil slightly thickened, if desired; season with salt and pepper, to taste. Serve immediately, topped with rice and garnished with parsley, if desired.NUTELLA MOUSSE CUPS Excludes Tools & Equipment.Sometimes, a coin, trinket or whole nut gets put into the batter, andMention Arizona Real Country Magazine.whoever discovers it in their dessert is supposedly blessed withextra good fortune.AheadOfThyme.comIngredients:1/2 cup cream cheese, softened 1/3 cup nutella 1/2 tablespoon vanilla extract 2/3 cup heavy cream(or whipping cream) 1 tablespoon granulated sugar 1 tablespoon cocoa powder,unsweetenedPreparation:In a large mixing bowl, use a handmixer and beat the cream cheeseuntil light and fluffy. Add Nutella and vanilla extract and continue to beat until everything is smooth and fully blended together. In a separate smaller mixing bowl, whip the cream using your hand mixer set on low-medium speed until you form soft peaks. Add the sugar and cocoa powder and set the mixer to high and continue to whip until you reach stiff peaks.Gently fold the whipping cream mixture into the Nutella/cream cheese mixture until fully combined with no streaks visible. Transfer the mousse into individual sized serving cups. You can pipe them to make the transfer easier. At this stage, the mousse will be very soft. Refrigerate for at least 2 hours to let the mousse set. If you have time, leave it overnight.Serve as it or top off the mouse with your favorite toppings such as whipped cream and shaved chocolate.ArizonaRealCountry.com January 2024 37'