Reviewed: Jan. 8, 2012

Quite good. and very New Years nutritious. Used 12 slices turkey bacon and no ham, added some chopped tomatoes and more chicken broth as others suggested. Served over brown rice. All the kids ate it and some asked for 2nds.

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Reviewer:

jjketark

Reviewed: Jan. 7, 2012

Awesome recipe for black-eyed peas! I used 5 cups of chicken stock instead of water and boullion cube. Ham steak instead of bacon and increased garlic to 4 cloves. Also, added one bunch of collard greens 1.5 hours before end of cooking time. Cooked on high for 4 hours, then reduced to low for 2 hours. Served with sour cream, green onions and cilantro...best black-eyed peas ever!

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Reviewer:

carolinagirl

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Pawleys Island, South Carolina, USA

Reviewed: Jan. 5, 2012

This recipe was great!! I am from Georgia, so this was perfect for our New Year's day good luck dish. I added a bit more garlic and a few shakes of hot sauce, and it was very tasty. My husabnd raved they were the best he's had. Beans were perfectly cooked- although I did take the advice of another review and cook on high for the first hour.Yum!

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Reviewer:

babycakes78

Reviewed: Jan. 5, 2012

This was absolutely delicious! Everyone in our family, including kids and serious foodies, raved about it. I fried the bacon and crumbled it and then used a small amount of the grease to saute the onion, red bell pepper, jalapeno, garlic, cumin, ground black pepper, and cayenne, before adding everything to the crock pot. I used boxed chicken broth instead of boullion (4 cups plus 2 cups water), and the resulting thick soup was very flavorful with no additional salt needed. Served with sweet, moist cornbread. Thanks so much for the wonderful recipe! I have been asked to make it often...!

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Reviewer:

Trillium Hollow

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Jan. 4, 2012

I had high hopes for this recipe since it was so highly rated. Followed the recipe exactly, but unfortunately, no one in our family liked it. We just don't like black-eyed peas no matter how hard we try, I guess. This recipe sounded really really good, and is probably outstanding if you like those nasty black-eyed pea. :)

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Reviewer:

Pearland Quilter

Cooking Level: Intermediate

Home Town: Silver City, New Mexico, USA

Living In: Columbus, Ohio, USA

Reviewed: Jan. 4, 2012

Super easy recipe that just gets better and better as it sits. Twice as good the 2nd and 3rd day.

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Reviewer:

justdawn

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Reviewed: Jan. 4, 2012

These were phenominal!!! i used stock instead of water and boullion. I used 2 jalapeno's and about 5 garlic cloves and the whole ham steak. Very flavorful and spicy! This recipe even converted 3 black-eye-pea haters!! way to go MJ46NY

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Reviewer:

Dawn

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jan. 4, 2012

Pretty good as it is! Added some extra cabbage for good luck =)

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Reviewer:

SIMONEMAYNARD

Cooking Level: Intermediate

Living In: Mason, Ohio, USA

Reviewed: Jan. 4, 2012

This was excellent! I made a few changes based on reviews I read. I used two ham shanks, and left out the bacon and diced ham. I used 5 cups of water instead of 6, and I did not add salt. I also left out the jalapeño pepper. I will definitely make this again. The ham shanks gave it a great flavor, and it was plenty spicy without the jalapeño pepper.

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Reviewer:

Danvillemom

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

Turned out great even though I had to make substitutions because I didn't have some of the ingredients on hand. No bouillon and only had one can of chicken broth, so I replaced 2 c. of water with a can of broth. Subbed thickly sliced carrots for bell pepper. I'm not sure the bell peppers would have made it through an overnight cooking anyway. Subbed jarred jalapenos for fresh. Used hog jowl instead of bacon. (I have never had hog jowl "on hand." Someone told me it was part of the New Year's tradition. Not sure what part of the pig it is, but it was tasty.) :) Put that in the slow cooker on low the night before (beans were not pre-soaked) and had it for lunch the next day with cornbread. Added several handfuls of chopped kale about 20 minutes before serving. My husband added pepper vinegar because he likes things spicier than the rest of us.

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