Ingredients
Equipment
Method
- Place the dried beans in a stock pot and cover with water. Let the beans sit overnight in a pot. They should double in size.
- Drain the water and add 2 quarts of water back into the beans along with Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, vinegar, onion, red pepper and country ham.
- Bring the beans to a rolling boil for about 2 minutes, then reduce the heat to medium and continue to cook for 20 minutes, stirring occasionally.
- Turn off the heat and cover the beans; let sit for an hour.
- Season with salt, pepper, an extra dash of vinegar and onions. Enjoy!
Notes
Dried beans, if fresher, hydrate faster and are quicker to cook. Older, dried beans have a longer cooking time, so it is important to taste the beans and check for doneness.
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