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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