Reviewed: Jul. 29, 2008

Went by the recipe and tasted as I cooked. It was VERY bland so I added a beef bouillon cube and a bay leaf. I will buy some creole seasoning to try next time and maybe some bacon. My husband really liked it and for black eyed peas this was pretty good.

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Reviewer:

JenW

Reviewed: Mar. 28, 2008

The recipe itself is a decent one, but I found out that I don't care for the taste of black-eyed peas. I threw the ingredients into a slow cooker (which I left going for most of the day), and instead of pureeing a can of tomatoes I just added diced tomatoes.

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Reviewer:

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

Reviewed: Feb. 5, 2008

Great recipe. I soaked the beans over night.

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Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

Reviewed: Feb. 1, 2008

Tasty and easy to make. Will make again.

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Reviewer:

PaulaB

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Jan. 19, 2008

I made this recipe for New Years, and served with cornbread. The leftovers were even better! Even my kiddos ate them up!

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Reviewer:

KUNGAR

Cooking Level: Expert

Reviewed: Jan. 18, 2008

This turned out surprisingly well, especially with a few changes and additions. Soaked the beans overnight and drain. Used crumbled bacon (14 strips) instead of ham. Used 1/4 tsp. ground black pepper and omitted the salt due to using canned beef broth. Added 1/2 tsp. liquid smoke. Added 1/2 tsp. dried basil, few shakes of dried parsley and 1 bay leaf. I needed only 4 cups liquid (14.5 oz can beef broth and 1 1/2 cans of water instead of the ridiculous amount of water called for the recipe. Used minced garlic instead of powder. Used dried minced onions. Used Italian diced tomatoes and didn't puree them. Turned out AMAZING!!

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Reviewer:

Mary Elizabeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

Reviewed: Jan. 8, 2008

Good recipe but I had to spice it up. Used Rotel, a big ham bone, part chicken broth/part water, fresh garlic & other spices. Cooked in crock pot for 10 hours. Turned out great.

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Cooking Level: Intermediate

Reviewed: Jan. 4, 2008

There wasn't much flavor in this recipe. Maybe instead of using water to fill the pot, you should use chicken broth, or bouillon cubes.

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Reviewer:

Jenni

Reviewed: Jan. 4, 2008

I wanted to rate this four stars instead of five because it did need alot of tweeking.I rated it five because I don't want anyone to pass it by. I took the suggestions of others who rated the recipe and made the following changes. I used chicken broth instead of water and used about 8 cups, which is about half what the recipe called for. That amount would have been entirely too much. I used rotels (original).I used one onion instead of two,more garlic,and cajun seasoning to taste. I used diced ham but threw in a hamhock while cooking for flavor. It turned out wonderful.I made a pot for home and one for work.Alot of people don't like black-eyed peas, but everyone loved them. It's a must try!

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Reviewer:

Valerie

Cooking Level: Expert

Home Town: Anadarko, Oklahoma, USA

Living In: Schertz, Texas, USA

Reviewed: Jan. 2, 2008

Really good recipe. I soaked the black eyed peas over night. I am from the south so I started with a roux. I just added an 1/8 of a cup of flour to the oil. Got it to a nice brown over medium heat. Then added onions. I used fresh garlic, about 2 cloved minced. Added ham, added some water slowly then peas also a bone from the left over ham I used. I didn't have whole tomatos so I used a can of diced. We like the tomato chunk so I didn't liquify them. Oh yeah, lot's of fresh cracked pepper! It was really good. Thank for the recipe.

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