DifficultyBeginner

Black Eyed Peas are a good, southern recipe!

Bone Suckin' Black Eyed Peas
Yields6 Servings
Prep Time5 minsCook Time1 hr 22 minsTotal Time1 hr 27 mins
1

Before cooking the food, 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.

2

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. Taste to ensure the beans are done.* Season with salt, pepper, an extra dash of vinegar and onions. Enjoy!

*Note: 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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Ingredients

Directions

1

Before cooking the food, 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.

2

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. Taste to ensure the beans are done.* Season with salt, pepper, an extra dash of vinegar and onions. Enjoy!

*Note: 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.

Bone Suckin’ Black Eyed Peas