Gave it 5 stars because it's a good traditional recipe. The recipe is silent here, but you must always pick, soak and rinse the dried peas. If you make it more traditional by using smoked hog jowles, ham hocks, or smoked pork neck bones, instead of ham, it'll taste even better. We use the water fom cooking the pork for the liquid in this dish. Also, our preference is for a can of Rotel tomatoes, drained, instead of the purred tomatoes. There are several DO NOT's if you want to keep this dish "lucky"
1. Do not add chicken stock, as chickens and other fowl move backward as they eat.
2. Do not use beef, as a cow will move forward, sideward and backwards as it grazes, whereas, a pig always "pushes" forward as it eats.
3. Do not use canned peas as they've already swelled, so your luck will not "swell" as it will with dried peas.
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