Reviewed: Nov. 3, 2011

I substituted some organic french onion soup for the dry onion soup and beef broth. Also, used some sliced kielbasa in place of the sausage. It was excellent. Will definitely use this recipe again!

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Reviewer:

kathyisnyder

Home Town: Wayzata, Minnesota, USA

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:

Jessica Paige

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

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

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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15 users found this review helpful