Reviewed: Oct. 31, 2008

Liked this recipe because it had all the elements that New Year's Black-eyed Peas should have; spicy and smoky. When I made this right out of the gate I added basmati rice which has a longer cook time (no mush), cumin and about 4 1/2 cups of extra water. Next time I may try to make a vegetarian version, so I can serve small bowls of it before the Pork & Sauerkraut bonzana.

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Reviewer:

jessicapaige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

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Reviewed: Jan. 19, 2006

We didn't care for this recipe much. Cooking the rice that long turns it to mush. You have to add a lot of extra water during the cooking time too. I probably won't make again but would definitely recommend adding the rice during the last half hour of cook time.

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Reviewer:

Christy

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2005

I chose this for my New Year's black-eyed pea recipe! It's pretty good- it's not spicy & is more of a mush than a soup. You really have to watch it & keep adding water- it makes a lot- use a big pot.(4-5 qt.) Good luck to all in 2005! Happy New Year!

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