I LOVE Black eyed peas and normally just make it w/ salt, pepper, and pork side meat and its great! This was just OK to me. I did not soak my beans overnight which is what I normally do when I cook it on the stove. I did a quick boil (boil beans for 2 minutes and let sit covered for an hour) I used 4 cups of chicken broth and 1 cup of water. Had I had more broth I would have used all broth but I ran out. I was using a 3 quart slow cooker so didn't have room to put a total of 6 cups as the recipe said but I'm glad because 5 was more then enough. I think 4 would be sufficient. I omitted the cayenne pepper because I thought 1 nice sized jalapeno would have been more then enough kick. It wasn't and will probably use 2 next time. I don't like things TOO spicy. I also omitted the cumin, bouillon and red bell pepper. Instead of bacon I used pork side meat. I did add additional salt too. I cooked on high for about 5 hours and it was still kinda soupy but the beans were done. I didn't want my beans to overcook and get mushy so I put it on warm overnight and it got to the right consistency. I thought this deserved at least a 4. Maybe I would have gotten that different taste that I was hoping for it I had not omitted the cayenne pepper, bell pepper and cumin. I will try this again, but will NOT do it in a slow cooker.
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I LOVE Black eyed peas and normally just make it w/ salt, pepper, and pork side meat and its...