Thursday Night Football.  The Chiefs and Chargers are playing tonight, I think the Chiefs will win this game.  Who do you think will win tonight?


1 (16 oz.) bag of 16-bean soup mix including the ham packet, 1 pound smoked pork neck bones,  1 celery stalk, chopped, 1 medium yellow onion, chopped, 1/4 cup red bell pepper, 3 garlic cloves, chopped, 2 carrots, peeled and chopped, 1/2 teaspoon ground cumin, 1/2 teaspoon coriander, 1/4 cup fresh parsley, chopped, 1 cup kale, chopped, 1 bay leaf, 1 teaspoon black pepper.

Rinse and soak beans overnight.  The next morning, get out the Dutch oven add 1 tablespoon of oil when the oil heats up add the celery, onions, bell pepper, and carrots.  Saute until the onions are translucent.  Pour the water off the beans, rinse and add them to the pot along with the neck bones, ham packet, garlic, cumin, and coriander.  Crank up the fire brig to a boil, reduce to a simmer cook covered for 2-hours. The neck bones are tender, and the meat is falling off the bones, and the beans are tender. Increase the heat and uncover the pot, add the parsley and kale and simmer until the stock around the beans thickens, this step takes about 15 minutes. Add salt to taste.

Serve with crackling cornbread and garnish with Parmesan cheese and fresh parsley.

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