2 cups of dried blacked eye peas or purple hull peas
1 pack of bacon (diced)
1 large onion (diced)
32 ounce chicken broth
Jar of jalapenos
Seasonings of choice (I use Season salt, black pepper,
Garlic powder, chili powder,
- Start by putting the dried beans into a large bowl and fill the bowl up with water. Let the beans sit for at least 6-8 hours. This will rehydrate the beans making them double in size. After the beans have rehydrated, skim off any steams or trash from the top of the water. Rinse beans in a colander.
- Dice bacon into small pieces and add to a large cast iron pot on med-high heat (you can use non-stick but it is not suggested.) After the bacon has had a chance to render the fat, Add diced onion and cook till onions are translucent (4-5 minutes.)(Continuously stir to keep bacon and onion from sticking to bottom of pot)
- Add beans to pot then cover with chicken broth. Turn heat down to Medium. (If you do not have enough broth to cover beans then substitute water for remainder)
- You can add your first round of seasonings after you have covered the beans with liquids. The seasonings and quantities are your choice. Cover pot with lid.
- After about an hour of cooking you can add your jalapenos. Choose the amount of jalapenos to add depending on how spicy you want it.
- Continue checking the pot of beans and stirring often. If liquid level drops below the beans then add more.
- Cooking time will be approximately 2 hours total. The last 15 minutes, cook the beans with the lid off to cook out excess water.
- Taste the beans and adjust seasonings, beans are done when they are soft.