Yellow Eye Beans 32oz Bag

Yellow Eye is a beautiful and lovable bean. You’ll find them as at home in a New England pantry, waiting to meet a smoked ham hock, as you would a vegan restaurant in Northern California, paired with seasonal vegetables for a rich, delicious soup.

The cooked beans are soft and melt-in-your-mouth smooth. They are mild enough that they’ll take on any of the flavors you use during cooking.

Recipe

about 2 cups dried peas
one onion, chopped
hambones or a bit of chopped country ham
small bundle of kale
salt and pepper to taste

Place the peas in a bowl or pot and cover with about two inches of water. Let sit overnight. Or, if you’re in a gall-durned hurry, put them in a pot and cover with water, bring it to a boil, turn the heat off and let them sit for a couple of hours.
Add the onion, and the ham or bones. Bring to a slow boil, then turn the heat down and simmer for about an hour or so, until the peas are tender.
Coarsely chop the kale, and stir into the pot. Continue to cook until the kale is tender enough for your taste, probably about 15 minutes.
Taste and season with salt and pepper. (Be careful with salt, for the ham may have added plenty.)