Reviewed: Jan. 7, 2011

I wanted to try something new for the HOLIDAY and stumbled upon this gem. Wow! The flavor in this recipe is all over the place and you will not be disappointed. My husband, who normally eats a spoonful to keep up in tradition, ate this by the bowlful multiple times. I prepared this as is, the only change is I used my pressure cooker!

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5 users found this review helpful

Reviewer:

Todayz_Lady

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Reviewed: Jan. 6, 2011

Very good recipe. I enjoyed it more as leftovers....it seemed to taste better with each day.

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5 users found this review helpful

Reviewer:

Heather F.

Cooking Level: Intermediate

Home Town: Lakeland, Florida, USA

Reviewed: Jan. 5, 2011

I have always so-so liked black eyed peas but after trying this recipe, I now can say I LOVE them. It is truly an outstanding recipe and will become a staple in our household.

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4 users found this review helpful

Reviewer:

Cindy

Reviewed: Jan. 4, 2011

Loved this, so easy! Was better the second day as leftovers, thicker. We like spicy foods, even added a little bit of hot sauce individually. Didn't add any extra salt; there was enough in the bouillon cube and the turkey ham I used.

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8 users found this review helpful

Reviewer:

Lollypaul

Reviewed: Jan. 4, 2011

I fixed this for New Years and it was the best! I have made Black-Eyed Peas for years, but decided to try this recipe. I won't go back to the old one. I used 3 cups of chicken broth and 3 cups of water in place of the bouillon cube. I also added about a cup of chopped cabbage. It was delicious.

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5 users found this review helpful

Reviewer:

gmainwa

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Jan. 4, 2011

Fantastic! The entire family loved them. I'll never fix black-eyed peas any other way again!! I added just a little bit more cayenne, but my family likes a lot of spice!

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4 users found this review helpful

Reviewer:

mdljrj1

Reviewed: Jan. 4, 2011

Have used this recipe for the last few years in our New Year's celebrations. This recipe is perfectly seasoned, no changes needed and it's so easy! I think the jalapeno makes the dish. The crockpot is a perfect way to cook this recipe, no pre-soak needed on the peas and 6-8 hours cooking is about right. Used up leftover holiday ham and subsititute salt pork for bacon. We like it served with white rice.

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6 users found this review helpful

Reviewer:

GULFTRADE

Cooking Level: Intermediate

Home Town: Moses Lake, Washington, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Jan. 3, 2011

I ended up doubling the recipe and used smoked beef sausage and turkey bacon instead of the ham and bacon. We had a party at our house, so I started this about 5pm New Years Eve, and by about midnight it was done. By 1am, there wasn't but a couple spoonfuls left. Everyone loved it! Even the ones who said they didn't like Black-Eyed Peas! They all said they'd be back next year for another bowl-ful. Thanks for the great recipe!

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2 users found this review helpful

Reviewer:

Carla Sue

Reviewed: Jan. 3, 2011

I enjoy spice, but this was a little too spicy for my taste. I will add less cayene pepper next time. Used a can of chicken broth in place of bouillon and decreased the water by 2 cups. I didn't soak my beans first and they were perfect. I sauteed the bacon and all veggies first. Added a few hanfuls of fresh spinach in the last 30 mins of cooking. Served with warm cornbread.

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10 users found this review helpful

Reviewer:

Reviewed: Jan. 3, 2011

Made this for New Years Day. Served it with hot, buttered, corn bread. Wonderful! I took other reviewers advice & replaced the water & bouillon with chicken broth. I used a ham hock, added 1 can of Rotel & omitted the cumin. A keeper for sure.

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4 users found this review helpful