Reviewed: Aug. 27, 2012

Came out great! I halved the recipe and used the exact ingredients as listed, except I added about 1/4 teaspoon red pepper flakes to give it a slight kick. After soaking the peas overnight I threw everything into the slow-cooker on low. Ten hours later after I had a pot of delicious southern goodness.

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Reviewer:

Steve4nLanguage

Home Town: Gardena, California, USA

Reviewed: Apr. 3, 2012

Very, very good. This a good recipe for your friends or family that claim they don't like Black Eyed Peas. Every time I make this dish, it's gone by the next day. I always make 1/2 of the recipe, 2 lbs. of beans is a lot.

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Reviewer:

Calvin

Reviewed: Jan. 6, 2012

Holy wow this was fantastic. The only difference is I didn't start the night before so I boiled the BEPs then let it soak for 4 hours. Changed the water and followed the rest of the recipe as instructed. This recipe was the bomb!!!! Takes a bit of work and effort but totally worth it. So good you won't want to share!!!

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Reviewer:

LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Reviewed: Jan. 4, 2012

Made Dave's black eyed pea recipe and it was fabulous. Best tasting peas I have evr eaten.

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Reviewer:

thcallow

Reviewed: Jan. 1, 2012

I have never left a review on anything, but MAN these peas were that good. I used the recipe as written except I halfed it can only cooked it 4 hours due to less ingrediants and they were amazing! We lost my grandad this past year and it was his new years peas we gathered around every year, now my family has elected me to carry on that tradition! They were that good! :)

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Reviewer:

p'smom

Reviewed: Jan. 1, 2012

Made these again this year. I only substituted the chicken bouillon for beef. Because chickens and other fowl move backward as they eat, that's not want you want for the new year. :0)

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4 users found this review helpful

Reviewer:

Tina

Cooking Level: Expert

Reviewed: Jan. 10, 2011

One of the best black eyed pea recipes I've tasted.

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Reviewer:

robertm

Reviewed: Jan. 4, 2011

Very tasty. I made some variations, only because I cook with what i have on hand. Didn't have bacon but used bacon grease. Also sauteed some carrots, celery and garlic with the onions and sprinkled very little hot pepper in (more for flavor, not enough to make it hot). My two year old even ate it!

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Reviewer:

jennifer

Reviewed: Jan. 4, 2011

This is a really great recipe. I halved it. Really flavorful not too salty. I had already fried some bacon so I just cut up 6 strips of bacon and added them to the peas and I added 2 tbsp of unsalted butter since I did not have any bacon grease left. I microwaved the bacon. Did not add salt only pepper. I thought 4 bullion cubes would be too much but they were perfectly seasoned. Use vidalia onions or a peru sweet onion for more flavor. For the ham I used left over honey baked ham and removed the honey rind and fat. I think I simmered only about six hours but they were a nice soft consistency. A keeper!!!

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Reviewer:

bellacucina

Reviewed: Jan. 2, 2011

had to coddle a little more than i thought as the beans soaked up the water more than once. but worth all the work - these beans were the bomb! I will definitely make them again.

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3 users found this review helpful