Black Eyed Peas 2012

Black Eyed Peas 2012
Black Eyed Peas 2012

PREP TIME

20

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs dried Black Eyed Peas

  • 1/2

    lb Wrights Hickory Smoked Bacon, diced

  • 1/2

    lb HEB Jalapeno Bacon, diced

  • 1

    lb Bison Jalapeno Smoked Sausage, diced

  • 1

    lb Smoked Ham Hocks

  • 1

    medium Yellow Onion, diced

  • 2

    large fresh Jalapenos, diced

  • 1

    Tablespoons dried Aleppo Pepper

  • Salt and Pepper to taste

Directions

Sort the dried beans, separating out any discolored beans and rocks. Place the beans into a large pot and cover with 3 inches of water. Set aside to soak, overnight. The next day, put the Ham Hocks into a pressure cooker and cook for approx 40 minutes. Start timing after the cooker has built up pressure. Alternatively, simmer the Hocks for 3-4 hours until they start to fall apart. Remove the hocks, allow them to cool, and pick all the meat from the bones. Set aside. In a stock pot or Dutch oven over medium heat, cook the bacon until just crispy. Remove the bacon and add the onion. When the onion is translucent, add the sausage and continue cooking for 5 minutes. Drain and rinse the beans and add, along with the cooked bacon, to the pot. Cover with water to a depth of 1 inch above the beans. Add the remaining ingredients, starting with 1 tablespoon of salt and 1 teaspoon of fresh cracked black pepper. Bring the beans to a boil and simmer until the beans are tender, approx 1 hour. Add salt and pepper to taste and serve with fresh baked corn muffins.

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