| | Directions | | Rinse and cover beans or peas in large stock pot with water for 24 hours.
Rinse again in colander and return to stock pot.
Add all ingredients above.
Add enough water to keep beans or peas covered while cooking.
Cover Stock pot with lid.
Boil. Turn down to simmer for 2 1/2 hours until beans or peas are very soft. |
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Cook Time: 3 hours
|  | | Ingredients | | - | | 20 ounces Bag of 15 Bean Soup or Black-eyed Peas |
| - | | 1 pound Eckrich Sausage - cut up into small pieces |
| - | | 28 ounces Can of Diced Tomatoes |
| - | | 1 teaspoon Celery Salt |
| - | | 1 each Bay Leaf |
| - | | 1 teaspoon Liquid Smoke - any flavor |
| - | | 1 teaspoon Worcestershire Sauce |
| - | | Salt and Pepper to taste |
| - | | OPTIONAL: 1 can HOT Rotel |
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