Reviewed: Jan. 1, 2007

This was my first time to cook black-eyed peas, and my husband (who doesn't like black-eyed peas) loved it! I added two cans of un-pureed Rotel tomatoes for spice. I'll cook this again...and not just on New Year's Day!

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jill

Cooking Level: Intermediate

Living In: Jackson, Mississippi, USA

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Reviewed: Dec. 30, 2006

Very good but needs some more flavor. I used two cans of stock and two cans of black eyed peas instead of dried. I didn't add quite as much ham, maybe only half. The thing that did spice it up was a small can (I believe 8 oz.) of crushed tomatoes and chili peppers.(The kind you would put in a salsa) It added quite a zing but was delicious. I used that instead of the whole tomatoes. Kept the onions, too. It was still a bit "soupy" but was good. Definitely needed corn bread as others suggested. Made it with Golden Sweet Cornbread from this site. Very good meal. Thanks!

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KC

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2006

Didn't love this recipe. Way too much water and the addition of the tomatoes tasted weird. I'll stick with my stand-by of the bag recipe.

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SHCMEOW

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 20, 2006

I have acquired several bags of blackeyed peas, and I've been looking for ways to use them. For this dish, I doubled the recipe, presoaked my peas, and reduced the water (just enough to cover). I found the flavor lacking, so I added some Creole seasoning and a little barbecue sauce and brown sugar, so the end result was very similar to baked beans, only spicier. This dish was pretty good, though not quite as good as "real" baked beans. It is, however, a good way to use up extra blackeyed peas. I rated it a 3 because the recipe did require quite a bit of tweaking (especially with regard to water content) in order to yield good results.

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Nowal J.

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Jul. 29, 2006

When i initially made this, i didn't care for it (way too much water, and a bit more onions than i like). However, the next day i had some for lunch cold from the fridge and it was soo good! I was actually craving it for days after. Cold is the way to go!!

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hulaHeather

Cooking Level: Intermediate

Living In: Mililani, Hawaii, USA

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Reviewed: Jun. 8, 2006

I've been making black eyed peas for years and never thought of using tomato in the recipe. I used a can of Petite Diced Tomato with onions and garlic and I always soak my beans overnight. They plumped beautifully and withstood my stirring and checking and sampling. I will use this recipe from now on!

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Linda

Cooking Level: Expert

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Reviewed: Mar. 31, 2006

I rate this recipe a 4 because I had to add a lot of ingredients to it to make it my own. We (my fiance and I), made a double batch, and we added 2 bell peppers, celery, basil, parsley, 4 bayleaves, and lots of Tony Satcherins seasoning. It turned out absolutely amazing!!!! I will be making this recipe every new years now. We made "Grandma's Buttermilk Cornbread" and "Famous Fried Cabbage", also from this site... and might I say... the whole meal was rated a ten!!! Everyone raved!!! Thanks for the recipe!!!

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Genie27

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Reviewed: Mar. 4, 2006

Wonderful recipe, I added some red pepper flakes, I definately will make this throughout the year.

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chestxray

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Reviewed: Jan. 3, 2006

I've never liked black-eyed peas and made these for New Year's Day, and can't get enough of them!! I think I may have overcooked them a little, but still unbelievably good!!! The only changes I made was use bacon instead of ham (because it's what I had) and added some jalapeno sauce to spice it up a little.

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Countrygirlatheart

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Reviewed: Jan. 1, 2006

Happy New Year! I borrowed from "2BCreative" by soaking overnight (a must in my opinion for dried beans), only using 4 cups of water, adding fresh garlic, & cooking for 1 1/2 hours. I used canned stewed tomatoes whirled in the blender. The result was a tad soupy, but we all had 2 bowls full! Served with my favorite cornbread recipe. I'm happy with this- it will be my standard New Year's recipe from now on!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jan. 1, 2006

We also changed a few things. We sauted the onions with some spices first and added some german sausage. We then added diced tomatoes and fresh, crushed garlic. We used 8 cups of water, thanks for the recommendation! We couldn't imagine using the recommended amount! We also used a vegetable bouillon cube with the water. A splash of tabasco sauce and this was a hit!

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SETHJEN2004

Cooking Level: Intermediate

Home Town: Woodinville, Washington, USA

Living In: Longmont, Colorado, USA

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Reviewed: Jan. 1, 2006

I made this experimentally on New Year's Eve. I used my husband and one of our friends as guinea pigs. I used low sodium chicken broth in place of the water and filled the pot to cover the peas plus one inch above them, I used 3-4 crushed garlic cloves instead of powder, and I used three cans (drained) of black-eyed peas instead of dry but did not change the cooking time. I made corn bread to go with this. You can use a slotted spoon if you want more of a pea side dish or use a ladel and ladel the "soup" over your corn bread in a bowl. This was absolutely fantastic either way you serve it! Husband and friend gave rave reviews and insisted I serve the leftovers on New Year's Day. I had quite a bit left over and since today is New Year's day, we'll have it again. It's probably better the day after making it once the flavors really set in. We're having people over for dinner and a football game so this will be GREAT! Thanks Roxanna!

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 11, 2005

Pretty good, added a few of my own touches.

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Yvette

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Sep. 25, 2005

Why wait till new years? They're so good.

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Autumn

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Reviewed: Sep. 22, 2005

This recipe was very tasty after tweaking it. I would recommend using only 4 1/2 - 5 cups of water per lb. of peas. I also used a beef boullion cube in addition to the ham and onions but did not use the tomatoes.

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N_ZINGA

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: May 16, 2005

Excellent! I did make a couple of changes though. I used fresh black eyed peas and cooked them in 1/2 beef broth and 1/2 water (do not use the recipe's water measurements--way to much water!). I only used 1 onion (b/c that's all I had) and 1 tsp onion powder. I substituted 2 cloves of fresh minced garlic for the powder. My can of tomatoes were petite diced w/ bell pepper, celery, & onion. I like my beans with a bit of a kick so I also added cajun seasoning. I only used about 1.5 cups of ham because that's all I had on hand. Everyone loved it...even the kids! De-lish!

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TRACIBEAR

Living In: Frisco, Texas, USA

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Reviewed: Mar. 3, 2005

My fiance LOVED it and so did I. Went perfect with cornbread.

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DEMESA

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Reviewed: Mar. 1, 2005

i substituted a smoked turkey leg for the ham, added a chopped green pepper, and omitted the tomatoes. i also followed the water directions indicated on the package of the peas... it was pretty tasty and it freezes well.

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Melanie

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Reviewed: Jan. 20, 2005

a very nice simple recipe for black eyed peas. i have to agree that the water amount is a bit off, but i had started this quite early so i just let it boil down. i think the northerners have to remember, black eyed peas is a simple recipes. sometimes you just throw a ham hock in or a bell pepper, but it's not a dish with huge tastes.

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CINDINMIKE

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Reviewed: Jan. 10, 2005

First time I've eaten black eyed peas at New Year's and liked them! In fact, we ran out of peas and didn't have the usual uneaten leftovers. I'm not a fan of black eyed peas, but this time I enjoyed them. I didn't add the tomato because of our own tastes, but still great. Thanks for a great recipe!

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