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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To incorporate black-eyed peas into this dish, reduce black beans and kidney beans to 1/4 pound each; add 1/2 pound black-eyed peas. Ingredients:
1 pound dried pinto beans |
1/2 pound dried black beans |
1/2 pound dried red kidney beans |
14 cups water |
6 cups chopped onion, divided |
10 garlic cloves |
3 bacon slices, cut into 1-inch pieces |
3 chicken bouillon cubes |
3 tablespoons chili powder |
1 tablespoon salt |
2 teaspoons ground black pepper |
1/2 to 1 teaspoon ground red pepper |
Directions:
1. Combine beans and water to cover 3 inches in a large Dutch oven; soak 8 hours. Drain.
2. Combine beans, 14 cups water, 4 cups chopped onion, garlic, and remaining ingredients. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, 1 hour. Add remaining chopped onion, and cook, covered, 2 hours or until beans are tender, adding more water, as needed.
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