Bone Suckin’ Black Eyed Peas

Black eyed peas in a bowl topped with onions and peppers

Bone Suckin' Black Eyed Peas are a good, southern recipe!

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Prep & Marinate 8 8

Cook Time 1 22

Total Time 9 30

Servings: 6

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 tsp Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce
2 cups Dried Black Eyed Peas
2 qts Water
1/4 cup Apple Cider Vinegar
1 Large Yellow Onion diced
1/4 cup Red Pepper diced
1/4 cup Country Ham Pieces

Equipment

1 Stock Pot

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.

Bone Suckin' Hiccuppin' Hot Habanero Sauce

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