Reviewed: Jan. 1, 2004

This was great, although I must admit I definitely changed things up because of what I had on hand. I used three cans of black-eyed peas (two plain and one jalapeno). For the tomatoes I used one can of whole tomatoes prepared as in the recipe and one can of diced with onions/garlic. Used one big onion and about 2 cups of cooked ham. Not sure how much water I added but I filled the 8qt pot to a little over half full. After boiling I covered and simmered for about two hours - turned out awesome! It cooked down a to a great consistency, not too soupy but also not mush. Thanks for providing the starting recipe!

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mlr

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Reviewed: Jan. 1, 2004

Nice idea to add tomatoes in the cooking pot, but way too much water was called for here and it became a soup instead of beans. There was no need to cook this 3 hours. Blackeyed peas straight from the bag cook nicely in 45 minutes, and all nutrition is lost if cooked too long. Sugar added to this recipe salvaged it from total loss. I'm going back to my traditional pot of blackeyed peas cooked to perfection in one hour barely covered with water, then mixed with brown rice and stewed tomatoes for complete nutrition (full amino acid chain) and REAL Southern cooking.

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MUDDYMOM

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

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Reviewed: Jan. 1, 2004

Very Good, but needed "spicing up"; we used 2 cans Rotel (drained) & 1 tbls garlic salt instead of canned tomatoes & garlic powder. Plus 2 chopped jalapenos, & only 1 cup chopped ham.

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CAPTPIERRE

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Reviewed: Jan. 1, 2004

What a way to start out the New Year! I soaked the black-eyed peas overnight and then placed them in my slow cooker. I added a can of rotel tomatoes and green chilis (I placed in food processor with tomatoes before adding to black-eyed peas) along with a few extra spices to add some kick. We absolutely loved these and there weren't any leftovers. Thank you for sharing.

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JODIWOOD

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Reviewed: Jan. 1, 2004

This recipe is yummy! I'm from Mississippi and have been served black eyed peas all of my life...but never like this. (Don't tell my Mom). I altered the recipe by using canned diced tomatoes that I kinda smashed up a little more with my fingers, frozen peas, one onion instead of two and only cooked everything for an hour or so. My husband liked this also. Will make again.

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RCHANSEN

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Reviewed: Jan. 1, 2004

We didn't even eat it. After tasting it we opted to go to a restaurant for New Years dinner. Hope this doesn't mean we'll have bad luck in 2004 but there is no way I could have eaten any more of this stuff no matter how much good luck it was supposed to bring.

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NORIEJO

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Reviewed: Dec. 15, 2003

I modified the recipe by adding: nearly a cup of rice for a heartier meal, half a chopped bell pepper, and a sprinkling of parsley. Also, we didn't have ham so I cut up some sausage for seasoning and added flavor. I didn't soak the beans overnight--just used two cans of black eyed peas that were pre-soaked. It really cut down on the prep time. The recipe is excellent, and highly recommended!

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destined

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 22, 2003

This was really good and simple - I used great northern beans rather than black-eyed peas.

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MONTGOJJ

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Reviewed: Jul. 31, 2003

Ok, so I combined this recipe with the one for black-eyed pea chowder. I was making blackened tuna, and wanted to continue the Southern theme. Apart from adding a little garlic and more salt, I stuck to both recipes, and the result was GOOD! This is hearty, tasty and healthy. An excellent side-dish. Thank you yet again!

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 21, 2003

The best meal I've had all week!

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ALITSTER

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Reviewed: May 19, 2003

Excellent Recipe! My husband doesn't even like Black-Eyed Peas but he loved them prepared this way. The aroma that they filled the house with was mouthwatering. I will definitely make this recipe again.

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CKBUTLER

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Reviewed: Mar. 12, 2003

Great recipe. Used honey glazed ham and it was sweet and not too salty.

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T.R.B.

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Reviewed: Feb. 22, 2003

I fixed this recipe on New Year's day and received rave reviews from a group of people all claiming to hate black-eyed peas. Everyone planned only to have 3 peas, and before everyone left, the pot was almost gone. This recipe is definately a keeper. The only ingredient alteration that was made was that I used Rotel tomatoes instead of regular.

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JSMCGURK

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Reviewed: Jan. 27, 2003

My southern husband raved to his parents that his Yankee wife now makes black-eyed peas better than they do! I doubled the recipe so there would be leftovers, but everything was eaten up. It was delicious. Thanks Roxanna....you certainly brought good luck for the new year to our table!

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Lainie

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Reviewed: Jan. 3, 2003

Every thing good about this dish, except, (unless it's me), I didn't get the measurements. It calls for 3 cups water, but later in description it says to fill 8 quart container 3/4 full. It takes more than 3 cups to do that, so I just filled up the pot 3/4 full and it had plenty of water to cook. I didn't soak overnight, just did as the recipe said. Another blunder I see was that it servered way over 6 servings. I would say it served 20!! And we took a couple of healpings.

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WELSH5

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Reviewed: Jan. 2, 2003

My WHOLE famile LOVED this recipe! My husband was afraid to take a bite because he said he HATED black eyed peas, but he had TWO helping of this recipe! My 2 year old and 7 year old daughters loved it to! I did use two BIG ham hocks instead of chopped ham. WONDERFUL!

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GETLO

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Reviewed: Jan. 2, 2003

Quite tasty. I'm from the North and hubby is from the South. He has to have the black eyed peas on New Years. It's about the only time of year that I cook these. I made this recipe in the crock pot. I used 2-15 oz. cans of peas and 1- 15oz. can of diced tomatoes, both with their liquid and left out the water and the garlic(hubby isn't crazy about garlic). This was plenty of liquid to boil down a bit in the crock pot. Ham and tomatoes and the onions make it a bit more interesting than plain black eyed peas. Thanks

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Jan. 1, 2003

we had these for new year's dinner tonite. i usually made the plain old tradition peas, but my mother in law is on a strange diet due to medicine she's on, so she can't eat cured or smoked meat. (so much for ham seasonng) i saw this and thought it would be good since i couldn't use seasoning and left off the ham. it reminded me of something i'd had. there is a restaurant that has black eye pea soup and that was it. i did change the recipe to make it tastier. i added celery, bell pepper, jalapeno and 2 cans of tomatoes. (i didn't bother to crush them) also a little mixed pepper and cayenne. it was great. thanks.

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krashzmom

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Reviewed: Jan. 1, 2003

This was really good! I used 6 cups of water instead of 3 and during the last 30 min of cooking I added a cup of okra and a little hot sauce. Served with corn bread. Yummy!

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BETHAMAE

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Reviewed: Dec. 31, 2002

These came out very good. My husband went back for 2nds and 3rds and doesn't normally like black-eyed peas. I omitted the tomatoes and used fresh garlic which I crushed in a press. I also reduced the cooking time to 1 1/2 hours by soaking them over night. If you choose to soak them over night make sure to drain the water and rinse the peas. Then return to the pot with 4 cups water and remaining ingredients.

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