Reviewer:

Cooking Level: Intermediate

Home Town: Graham, Texas, USA

Reviewed: Apr. 20, 2011

This was so good! I had this with some southern friends on New Year's Eve many years ago, and thought I would try it myself. I had some left over ham from an early Easter dinner instead of hamhocks, so I started off boiling the beans in some ham stock and got them going before adding the ham. I did add some vinegar based hot sauce after reading some of the reviews. I really wish I had some cornbread to make this meal complete!

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3 users found this review helpful

Reviewer:

arengel

Cooking Level: Intermediate

Reviewed: Apr. 16, 2011

Excellent will never eat canned black eyed peas again.

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3 users found this review helpful

Reviewer:

Michele

Reviewed: Jan. 16, 2011

Very good, did not use a bay leaf. I cooked the ham hocks in chicken broth and then strained out ham hocks and added ham, potatos, black-eyed peas. Broth was very good!!

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4 users found this review helpful

Reviewer:

nikki

Reviewed: Jan. 6, 2011

This was a very good recipe it was a flavorful dish though i added 2 tsps of sugar i really enjoyed it.

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3 users found this review helpful

Reviewer:

breadpuddingann

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Jackson, Mississippi, USA

Reviewed: Jan. 2, 2011

Easy to make and very tasty.

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3 users found this review helpful

Reviewer:

Ray

Reviewed: Dec. 27, 2010

Here are my suggestions: soak beans overnight in 2 tsp of baking soda (to remove gas from beans); cook ham hocks on high for 45 minutes using Chicken stock then add all ingredients; add onions and a pepper to spice it up. This is the way my mother cooked her black-eyed peas. One final note: prepare this with "Grandma's Buttermilk Cornbread" recipe and your guests will rant and rave. Thanks for sharing this comfort food recipe with us!

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8 users found this review helpful

Reviewer:

GodlyMother

Cooking Level: Intermediate

Reviewed: Sep. 1, 2010

Absolutely delicious and EASY. Used fresh pink eyed peas instead of dried black eyed and placed in crockpot on low over 8 hours along with 1/4 onion, chopped. Came home from work and hubby and I gobbled it up!

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3 users found this review helpful

Reviewer:

KMC

Reviewed: Feb. 5, 2010

This was great. Originally from MI it was not a yearly tradition to have black-eyed peas. I had no idea how tasty they are. My advice on this recipe is to keep this simple. I now know, I love the taste of black eyed peas so I didn't tweak this at all. The last time I made this, I doubled the recipe used a ham bone from a spiral cut ham. Delicious.

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3 users found this review helpful