Reviewed: Apr. 10, 2013

Cooked it just as it was. I didn't change anything. Thought it was fantastic. I served it over brown rice. Very easy and all the flavors were great. I'm making it again and putting it in the freezer so I can have quick meals on days i'm too lazy to cook.

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Reviewer:

46Gators

Cooking Level: Intermediate

Reviewed: Apr. 8, 2013

I did not like this, even though I followed the recipe exactly. Very boring and bland. Will not make again.

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Kirty

Cooking Level: Intermediate

Reviewed: Feb. 5, 2013

I make this recipe and freeze the leftovers. When they're gone I make it again. This is SO tasty. The only thing I change is that I use one can chicken broth, 1 can veggie broth and 3 cups of water instead of the 6 cups of water. My husband and I both love this!

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ssharer

Reviewed: Jan. 26, 2013

We have made this recipe twice for good luck on New Year's Day. Because my husband is not fond of spicy, I omitted the jalapeno, but otherwise followed the recipe, except for using bacon instead of ham. The first time I soaked the beans, which worked out fine. This time, I took the advice of many reviewers and did not soak the beans. It was lucky that I had decided to prepare the recipe the night before, as it took over 12 hours to cook on low (raised to medium half-way through). Next time, I will play it safe and soak the beans! Family loved it, and I will certainly make it again.

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BETTYBOOP330

Cooking Level: Intermediate

Home Town: Sierra Madre, California, USA

Living In: Athens, Attica, Greece

Reviewed: Jan. 24, 2013

I was disappointed. Eight hours was too long to cook the beans. The consistency was terrible. I didn't have a jalapeno and cayenne is all heat, so I used 1 tsp. Chipotle powder to replace both. I also used chicken broth and water to replace the bullion cube. It had no flavor except heat! When I reheated the leftovers, I added a can of diced tomatoes, chili powder and extra cumin. I then served it over brown rice to cut heat and improve the consistency. It tasted better. I just can't stand to waste food.

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kssonrisa

Cooking Level: Expert

Reviewed: Jan. 23, 2013

Left out the bacon, but these were the absolute best black eyed peas I have ever eaten!

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SarahStumphf

Reviewed: Jan. 15, 2013

I had some fairly thick sliced sugar cured peppered bacon and it added an excellent taste. I also thought the recipe was a bit too spicy so I added frozen whole kernel corn, an extra cup of chicken bouillon, a can of cream of celery soup and a few other spices (like Nature's Seasoning, Accent, basil). Started out in a slow cooker but ran out of time and switched to a stockpot and cooked on the stove. Served over cornbread. Yum! I will definitely make this again. Had forgotten how much I like blackeyed peas. We ate this this for 3 nights, which is quite unusual...we are not big fans of leftovers. Thank you for sharing the recipe.

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Reviewer:

Jesuslovesyou

Reviewed: Jan. 9, 2013

Great recipe for black eye peas. Different from my norm. Did not have the jalapeno pepper and did not miss it. It was very spicy. Did not use bacon, did not miss. I used an 8 0z ham slice diced. No need for salt at all. Started them in the crock pot, but ran short for time and finished them on top of the stove. If they turn out too juicy,just smash a few peas and stir, this will thicken the broth. This pot of pea went faster than any I've cookd beause there were different. Very tasty. My daughter asked for the recipe. She will probably add the jalapeno. I can't take the fire - lols. Using this recipe again tomorrow, but with pinto beans.

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Reviewed: Jan. 6, 2013

We love spicy food, but this was just a little too spicy.

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Reviewer:

Linds

Reviewed: Jan. 6, 2013

I changed the ingredients, and normally do not rate when I do that, but did anyway since this was the first time I have cooked black-eyes in a crock pot, but that is the only way I will cook them from now on.

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