Reviewed: Feb. 12, 2013

I used two cans instead of dry beans. Also used a can of tomato sauce since I didn't have canned tomatoes. I also had leftover Honeybaked Ham, which added a nice sweetness. Best black-eyed peas ever!

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Reviewer:

Melaniemg2000

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Concord, North Carolina, USA

Reviewed: Jan. 2, 2013

This was really tasty. I followed the directions exactly with the exception of using fresh, minced garlic instead of powder. Also, I added a can of Rotel, which gave it some zip. This turned out very soup-y. I think next time I will use less water so the end result is a little thicker.

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Reviewer:

kalex

Reviewed: Jan. 2, 2013

These were so delicious! I followed the recipe pretty closely, but I subbed minced, fresh garlic for garlic powder. I also added a few dashes of cayenne. Other than that, I followed exactly. I love that it calls for ham, as I had some leftover Christmas ham that needed to be used. I soaked the peas for 6 hours in cold water before cooking, and they only took about 45 minutes to cook. Happy New Year!

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Reviewer:

jkcooks

Reviewed: Jan. 1, 2013

I love this recipe . Of course I made a few modifications to it (any good cook would) I used a left over ham bone and did not use tomatoes. Placed in a slow cooker covered with plenty of water and used the other ingredients. Cooked for 4 hrs then mashed some of the beans to thicken. Served over rice and Topped with green onion !

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Reviewer:

diva318

Cooking Level: Expert

Home Town: Pineville, Louisiana, USA

Reviewed: Dec. 31, 2012

These peas are fantastic! I've never made black eye peas before because honestly every time I've eaten them, I really haven't cared for them. My husband however loves them and has asked me many times to make them. Black eye peas being a southern New Year's menu tradition for luck, and me wanting to do something for just him decided to try this recipe. I have to admit they taste fabulous! The only thing I would change is the amount of water, it was too much. Don't get me wrong, the flavor of this pot liquor will be fantastic with a monster pan of cornbread, but it was still too much. I will use this recipe again, and I will also be eating black eye peas again. Great recipe!

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TracyKelley2012

Reviewed: Dec. 10, 2012

great way to enjoy black eyed peas and ham for new years. leftovers are amazing!

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Reviewer:

Jenny

Reviewed: Mar. 20, 2012

Just delish! I want to make them again for easter.... I recommend them.. my neighbor even loved it..

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Tricia.J

Reviewed: Jan. 7, 2012

Once I added herb seasonings and let it cook down, it turned out very good. It seemed very bland up to that point. When serving, I sprinkled some cheddar cheese on top and everyone enjoyed it!

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Reviewed: Jan. 3, 2012

These were the best black eyed peas anyone at our table of 12 have ever had! Normally no one will eat but one bite, but many were going back for seconds, and even asked for some to take home! Glad I tried this one! It is actually quite similar to the way I make Pasta Fazul, an Italian soup.

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Reviewer:

Jim

Reviewed: Jan. 1, 2012

Great basic recipe for black-eyed peas. For those who say it's bland, try adding your own ingredients to jazz it up. To speed things up, I used 3 cans of black eyed peas, 1 can of diced tomatoes (did not puree) and simmered all ingredients for about 20 minutes. I also started out by frying 6 slices of apple smoked bacon and sauted the onion in the grease. I only used 1/2 an onion because that's all I had and it was just fine. I used all the bacon drippings and added the bacon to the 2 cups of chopped ham and it was delicious. Probably don't need that much bacon grease though :). Will definitely make this again next year.

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