Reviewed: Mar. 14, 2012

This recipe is phenomenal! To me, it is not the recipe provider's responsibility to teach people how to cook, but solely to share a great recipe with directions of how to prepare it. A person should already know how to soak and clean the peas before attempting a dish like this. I used spicy hot link sausages instead of bacon to flavor the peas, but next time I will try bacon as instructed. Also, I had jarred jalapeno's, so I chopped a few and threw them in. Since I am a fan of spiciness, I also added tobasco sauce which made for a great, highly flavored reddish colored juice along with the stewed tomatos for the peas to soak the flavor of. AWESOME!

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Reviewer:

kgoods

Home Town: Menlo Park, California, USA

Reviewed: Jan. 10, 2012

I only made a couple of changes I cooked the onions garlic and Jalepeno in the bacon grease before I added them and I used fresh black eyed peas. Turned out great bettere the second day. Jus t give yourself plenty of time it takes a while for those things to get soft

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Reviewer:

sydneysfanclub

Reviewed: Jan. 8, 2012

Awesome! I added a bag of fresh collard greens and a can of Rotel b/c I didnt have jalapeno on hand. It took a long time (8+ hrs) for my black eyed peas to cook even though I soaked them but I have read that the cooking time for BEPs can vary depending on the age of the dried beans. Also, I have read that adding salt and acid (both present in canned tomatoes) can increase cooking time. So, when I make this again I am going to try to cook the beans alone for a few hours before adding the other ingredients. But seriously, this recipes is worth a couple practice runs!

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Reviewer:

annaphylaxis

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Reviewed: Jan. 2, 2012

Not season enough for my taste

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Reviewer:

Jacqualin

Cooking Level: Expert

Reviewed: Jan. 2, 2012

i followed this recipe almost to the letter. i didnt use tomatoes, instead i used a whole chopped red pepper and i added 1 cup of diced ham and increased the seasonings a little bit. i cooked this overnight to eat the next day. this is an excellent recipe.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jan. 1, 2012

Every year we eat black eyed peas on New Years Day....and every year they are sooooo boring and difficult to choke down....EXCEPT this year!!!! YUM YUM YUM! I made a few adjustments, but the basic recipe for this was amazing. I used a lot of bacon, canned black eyed peas, green chilies and some red chili paste. Other than those modifications, and I made enough for a double batch......this recipe is worth keeping and I will now make these for my family throughout the year and not just on New Years...thanks to cbjc for posting this recipe!

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Reviewer:

heathercfsps

Cooking Level: Expert

Home Town: Hesperia, California, USA

Reviewed: Jan. 1, 2012

Excellent - made with large can of Rotel instead of small can of tomatoes and jalepeno. Cooked Six hours. Added half can of beef consommé and half can water at about three hours cooking time.

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Reviewer:

KatyP

Reviewed: Dec. 31, 2011

Used the cooking method only with this recipe, combined with Tam's recipe on here. Happy New Year and thanks CB! I cooked longer, overnight in the crockpot. Put peas in about 9pm and they were done this morning.

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Reviewer:

opal~/~dragonfly (dana)

Cooking Level: Expert

Home Town: Belton, Texas, USA

Reviewed: Jun. 7, 2011

I love this recipe!! I have used it (with small changes) to cook dried black eyed peas and now dried cranberry beans!! So good! Next, kidney beans. I used a 3 qt. sauce pan to brown 2 slices of bacon. That helps the splatter problem. Added the onion before the bacon was done. Used Mexican style stewed tomatoes, garlic and chili powders, no jalapeno. The peas did fine without soaking but I quick soaked the beans per the bag directions. Slow cooked on High about 2 hours, then Low about 4. So much flavor!! With cornbread, a meal in itself!!

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Reviewer:

Judy

Cooking Level: Intermediate

Reviewed: May 22, 2011

Overall this was really good. However, if I had followed the recipe exactly the beans wouldn't have been ready in time for dinner--I even soaked them overnight, and it still took six hours in the slow cooker on high for them to be done. I also added a lot of salt.

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