Enjoy this easy crock pot recipe that's perfect for pot luck dinners and barbecues.
There's a thin line between watery & brothy. I like my black-eyes brothy (thick). I soaked mine for 6 hrs. Cooked them on high 6 1/2 hours in the crock-pot. Used 1 can of chicken broth in place of the cube (don't like cubes). Walked out to my garden for 3 different kinds of hot peppers. Left out the salt, I don't believe you need it with both ham & bacon. Hubbie said "Best beans ever".
Read MoreThese were really good but waaaaaaaaaaay too spicy (and I like spicy). I would cut the spicy spices in half or just serve cayenne or tabasco on the side. I had to add apple juice and brown sugar to cut down on the spicy. And don't worry if you think it's too watery--if you're adding greens in the last hr (like me & another reviewer) you'll need that extra broth.
Read More There's a thin line between watery & brothy. I like my black-eyes brothy (thick). I soaked mine for 6 hrs. Cooked them on high 6 1/2 hours in the crock-pot. Used 1 can of chicken broth in place of the cube (don't like cubes). Walked out to my garden for 3 different kinds of hot peppers. Left out the salt, I don't believe you need it with both ham & bacon. Hubbie said "Best beans ever".
I absolutely loved this meal. At the start of the year I found out I have extremely high cholesterol and came seeking healthy foods. I switched out the four strips of bacon for a couple of extra slices of lean ham (same weight but with the big clobs of fat) otherwise I left the recipe alone. It deserves to be cooked slowly over 6-8 hours rather than being cooked on high. Comments on the quantity of fluid seem overblown, probably because soaking the quantity of beans required for this recipe actually takes more than the a cup of water ... if you do pre-soak the beans you'll need to remove quite a bit more, however over 6-8 hours this isn't an issue. I'm not sure why anybody would pre-soak these beans in water, when you can have them soften up nicely in the flavorful slow cooker. I divide this into about six meals and throw it over fresh greens. Awesome.
Good recipe, but needs some fixing: use chicken broth (low sodium) instead of bouillon which is salty. Don't add more salt because the ham and bacon is already salty enough. Six cups water (broth) is too much for my slow cooker, but might be enough for others. I have found not all slow cookers are created equal so know your slow cooker before adding the liquid. Personally, I think the oval shaped slow cookers can take a bit more water than those that are crock pot shaped. The crock pot shaped ones stand taller. The oval ones tend to absorb liquid more than the tall ones. All of that said, it is a delicious recipe. Great for the traditional dish of black eyed peas served on New Years Day.
Great recipe for black eyed peas and one of the main reasons I love them is there is NO need to soak them. Gathering the ingredients, I realized I didn't have everything on hand and as I couldn't face going to the grocery store on New Years Eve (what a madhouse) I improvised..... I subbed low sodium chicken broth for the water and bouillon; no jalapeno, so I increased the cayenne to 1 tsp; no onion, so I subbed one packet of Lipton onion soup mixture; and no ham, so I subbed two country pork ribs, along with the bacon. Added an extra clove of garlic, 1 tsp of liquid smoke and increased the cumin to 2 tsps. Shredded the pork into the peas when finished.... Delicious!!! Husband who dislikes black eyed peas had two bowls! I realize I changed the recipe to fit what I had on hand, but I can only imagine the original was excellent as well. Definitely 5 stars!
Since our 7&9-yr olds won't eat spicy foods, I onitted the cayenne and jalapenos (and the bell peppers 'cause we're not fond of them). I slow-cooked the peas the first 3 hours on High and the next 2 hours on Low, with a hambone from a honeybaked ham from Christmas. Due to other reviews I only added 5 cups water and the mixture was still soupy. However, the results are WONDERFUL and the honebaked hambone added a slightly sweet flavor, but not too sweet, just enough to make you come back for more. Thanks for the post!
I followed the recipe to the tee. It cooked all day and turned out great. He said it got better and better as it sat. WILL be making this one again, I'm sure!
This will be the 2nd New Years Day I have made this recipe and have also prepared it many times for our backyard BBQ's. I also use chicken broth and not so much liquid. Black eyes don't absorb that much. Really tasty recipe. Going to go great with my grilled chickens and cornbread.
This was great! I used turkey bacon and a can of Rotel Extra Hot! Threw in a sprinkling of Tony Chachere's More Spice and let it go!! Amazing!
I loved this and so did my husband!! It was delicious, although I must say I made a few changes. We are both in graduate school and on the tightest budget of our lives, so I tried to make it cheap, but full of flavor, as well as just a few taste preferences. First of all, I noticed others said they don't soak black eyed peas, which I didn't know, but at the same time I do like a little broth in my soup and I was making this to be like a soup, so I rinsed the peas and then soaked them for maybe an hour or 2 max. I don't like the flavor of regular bouillon cubes at all, I am hooked on "Better than Bouillon", so I just added a spoonful of that instead. Also, I left out the diced ham due to budgeting reasons and just used the bacon and it was still great! I didn't miss the ham at all. Also, to add flavor, I cut up the strips of bacon and browned them in a skillet, then removed the bacon and added the onion, garlic, bell pepper, and jalapeno to the bacon drippings and let them sweat and soften to improved the flavors before putting it all in the crock pot. I dumped it all in, added a little extra cayenne (my husband likes things spicy) and I also added a can of rotel tomatoes and green chiles. Anyways, this was delicious, thanks for the great recipe, it will be making a reappearance in our house!!
Had I felt led to give this recipe a lower rating I would not have posted since I feel it is unfair to give a low rating when you do not follow the recipe as posted. However, this was a hit and even though I made a few adjustments I am still posting a solid 4 star rating. What caught my attention was the slow cooker cooking method and not so much the spiciness. Not being a fan of spicy, I omitted the jalapeno (and the red pepper). I also used canned chicken broth instead of the bouillon. Otherwise I stuck with the recipe and the preparation/cooking method and thought the peas turned out great! The addition of the ham and cumin really gave a great smoky flavor. These were a wonderful addition to my New Years Day meal.
A 5 star recipe. I made the following deviations. First, I omitted the ham and bacon from the recipe. Instead, I used one large smoked turkey drum stick. The drum sticks are sold in pairs in the meat section at a grocery store for about $6 for 2 large drum sticks. The smoked turkey drum stick is a healthier alternative and still has as much flavor as ham and bacon. The second drum stick was placed in the freezer and will be used for a future soup dish. I also had some carrots in the refrigerator which I pealed, diced and added to the mix. Secondly, I added the diced bell peppers later on. Unlike black eyed peas, the bell peppers are more tender and can get mushy if cooked too long. Third, I did not pre-soak my black eyed peas. Not necessary due to the slow cooking process. Fourth, I added twice the amount of minced garlic. Fifth, no salt was added. Sixth, I added raw shredded kale, diced green onions, a small amount of lime zest and grated Parmesan cheese to each serving bowl. The reason for the raw kale is to have the combination of soft cooked peas, carrots and peppers with the crunchy kale. To make the shredded kale, I removed the large thick spines from the plant and then placed the remainder on a cutting board. Then I took a sharp knife and sliced the kale as thin as possible. Although I made a number of substitution and alterations to the original recipe, the result is a much more healthier and tastier recipe. My wife loved, loved, loved this dish!
SOAK YOUR BEANS FIRST!! This is an excellent recipe, but I am concerned about all the comments regarding the suggestions to NOT soak the beans prior to cooking them. No, you don't need to soak them before cooking to "soften" them but for more important reasons. Everyone needs to read the following article about the why soaking ALL beans is critical to releasing the anti-nutrients in them and enzyme inhibitors. It has nothing to do with making the beans "softer" and easier to cook. Article: http://www.thehealthyhomeeconomist.com/why-you-must-soak-your-beans/ Besides, all it entails is putting your beans in some water overnight to soak before you cook them...how hard is that?
Absolutely loved these! Didn't use ham, I put 2 ham hocks in and this was a wonderful dish! My gf is wanting this again! Thanks for the recipe!!
These were really good but waaaaaaaaaaay too spicy (and I like spicy). I would cut the spicy spices in half or just serve cayenne or tabasco on the side. I had to add apple juice and brown sugar to cut down on the spicy. And don't worry if you think it's too watery--if you're adding greens in the last hr (like me & another reviewer) you'll need that extra broth.
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.
very nice..i made a few changes. instead of just throwing everything in the pot, I fried up the bacon with onions, hamhock, celery, peppers and all of the seasonings..then once browned up, I added the chicken stock (3 cups), let that simmer for 20 mins ..placed the beans in a crock pot, poured the mixture over the beans and set on high for 3 hours. it was great.
everyone gave this 5 stars--I did make some slight changes. Once I cut everything up (bacon,ham, garlic, onion, and peppers) I sauted it in a frying pan for a few minutes to release the flavors then added all of the spices to to the frying pan and mixed well before putting into crock pot. I did not soak the peas. I used 4 cups of chicken broth and 2 cups of water in place of the boullion cube and water. I used red pepper flakes in place of the cayenne pepper. I cooked for the first hour on high and the next 5 on low.
I had made blackeyed peas before from dried and they turned out like mush. These were actually good. It seems they overcook real easy. I cooked 5 hours on low and they were perfect! Thanks for sharing
FANTASTIC Black Eyed peas. I did soak my peas first (just always do). I used 2 fresh jalapenos, and decreased the ceyanne pepper. Instead of bacon, I bought "salted pork". It gave the beans a great pork flavor without the bacon smokiness. No salt needed due to the salted pork. They were great and I'm still eating them!
Excellent- with a few changes. I originally omitted the salt for fear it would be salty enough with the ham and bacon, but when I tasted it it was bland. I added about a tablespoon of beef bullion powder and garlic salt, and that helped tremendously. I also added half a bunch of chopped kale and a squirt of honey to round out the spiciness. With these changes it went from good to awesome. Thanks for sharing.
This was a wonderful meal! Being from the south, I used smoked sausage and tasso, adding a bit more seasoning. I always brown the meat and drain any grease before adding it to the slow cooker. About an hour before done, I use a potato masher- to make the peas and gravy a bit more creamy. This recipe works for dried field peas and baby limas, too! I do use a bit less water than called for. Potatoes, added about an hour or so before done, are a good addition. VERY YUMMY!
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.
I sauted the veggies, added a couple chopped carrots in a tspn olive oil till soft. I used 3 cans (14oz) low sodium chicken broth, omitted bacon and salt. Cooked on high for 4 hours then on low for 2 hours! A delicious Happy New Year!
This is a keeper. I've already made it a few times. The first time, I left the jalepeno seeds in...too hot. As long as you remove the seeds, the beans are perfectly spicy with all the other spices. Use the cumin! It really adds a lot. I used all the water called for and a ham bone (instead of bacon). This is really a soup recipe, but if you're trying for thick beans, just cut back on the liquid. Don't add salt, because the ham and stock have plenty. It is great if you like soup or beans.
First time I've ever made black-eyed peas of any kind and I will say I'll be making them again. I'm only giving a 4-star because I feel there needs to be more flavor here, for us anyways. Next time I'm going to add more of everything.
Usually, corned beef is the star of the meal for us on New Year's Day, but not this year! Everyone raved over these! I used broth instead of cubes, no salt, and just let these cook on low all day long. It was so good I was still eating it for lunch with corn bread the whole next week.
Terrific ! Had this w/ baby-back ribs w/ company the other night - BIG HIT !! Will make again and share this recipe. Thx u !!
Great flavour, a tad runny, so I took 1/2 cup of the cooked Peas and mashed them. Added back to the pot to cook for the last hour - thickened up the peas to a nice consistency.
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.
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. NOTE: After making this recipe for a number of times, I have determined that adding salt AFTER cooking produces better results and softer peas.
They really don't need to soak! This recipe is the bomb! I will use again and again!
Best Black-Eyed Peas I've ever eaten! People in my family that absolutely would not eat them, enjoyed them!!!!
I thought this was very good and easy. I was going to add carrots and celery but it didn't need it. I also didn't soak my beans and they ended up being the perfect consistency. A great recipe that doesn't require too many ingredients but still has plenty of flavor. My only suggestion would be to add something green to freshen it up a bit. If I would have had kale or mustard greens I would have added them. I ended up adding cilantro and it worked great.
This came out very well. I realized at the last second my ham had gone bad so I used all bacon and that worked just fine. Also, I did not seed the jalapeno and still found that the beans needed hot sauce.
Instead of water and the bouillon cube, I used 2 cans of chicken broth and 1 can of beef broth. Very good!!
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.
Made this for New Year's Day party. Used leftover ham and omitted the bacon. Otherwise followed the recipe. Huge hit - will make again!!!!!!
Added Emerils Slap Ya Mamma spice, Store didn't have japenos so did another pepper, used 12 oz dized ham, powdered garlic, but all in all it really turned out outstanding.
We liked this better then ham and pinto beans. I did add a few dashs of tabasco sauce and served on warm corn bread.
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!
Really good! Made this on New Year's Day as Black Eyed Peas bring you luck in the New Year per the southern tradition. My husband who never eats them with me actually really liked this! I didn't buy bacon for just the few slices this recipe called for and didn't miss them. I wouldn't call this recipe spicy (added a lot of hot sauce to my bowl!) so don't shy away if you don't like spicy foold. It's just plain yummy :)
I moved to the south in 2010 and decided I'd better add black-eyed peas to my cooking repertoire. The first 3 recipes I tried were not promising. But we finally found a winner! I'm enjoying next-day leftovers now. I followed the advice of another reviewer who substituted low-sodium canned broth for the bouillon cube and it worked out great. Instead of ham & bacon I used 10 oz. diced salt pork and omitted jalapeno (just didn't have it in the house) and the finished stew isn't missing a thing! Everyone in my family enjoys it too and we'll definitely be having this again. Thanks!
If you like peas you have to try this. It has just the right amount of spice. It's really a meal by itself. Definitely a keeper.
Not your typical black-eyes, but really good! Followed recipe as stated, did not soak beans & they were plenty tender.
I GAVE THIS DISH 3 STARS - CAUSE ALL ARE GOOD - BUT THERES A LITTLE KNOWN FACT THAT IS OVER LOOKED IN ALMOST ALL BLACKEYED PEA DISHES - YOU ARE NOT TO USE HAM IN THEM - THE RUTTER IS THE PART YOUR SUPOSED TO USE ( NOSE OF THE PIG ) THE REASON IS SO YOU GO FORWARD THE COMMING NEW YEAR - NOT BACKWARD - HAVE A HAPPY NEW YEAR
I was told that this was the best black eyed peas that they have tasted- (they were from the south) It was tasty, but took a long time with the slow cooker. I'm used to boiling in pot with hamhocks and links. But I was satisfied. Great recipe.
Very good recipe. I enjoyed it more as leftovers....it seemed to taste better with each day.
These turned out absolutely fantastic. I made some modifications though by omitting the tomatoes and adding finely diced onion, celery and carrots. I first seasoned and browned some neck bones in a cast iron skillet and then the onion, carrot mixture. I used one cup of chicken stock and 4 cups of water and threw it all in the crock pot. Started it out on high for and hour and then reduced it to low for another 3-4 hours. It was SO good and was just like my grandmother from Mississippi used to make. Served it over rice and my Italian hubby and 2 year old loved it.
I followed the recipe exactly, but when I tasted it, it needed more seasoning. I added 1 extra buillion cube and one extra jalapeno. We enjoyed this dish!
Very tasty soup. Made 3 weeks ago. My other half is not especially fond of black eyed peas but he loved this and asked me this morning when was I going to make it again. He also told several of our friends how much he liked it. So I am making it today. The only change I made was I only used about half of the called for amount of cumin because I don't love the flavor of it. A little cumin goes a long way for my liking. I wish I could rate it a 4 &1/2 instead of 4. I try to save 5 stars for stuff that absolutely BLOWS me away. I will be making this again and again and again.
Love it! I love having a bit more spiciness to traditional black-eyed beans.
Loved this! Left out the bacon. Used leftover ham bone and all chicken broth. Cooked 5 hours on high. Delicious!
The only thing I did differently was the night before I boiled the left over ham and bone for about an hour.Strain the ham water through cheese cloth, refrigerated ham water. Next day skimed off the solid fat and used the ham water for my liquid. Yummy
EXACTLY what I was looking for. Nice and spicy and just great overall flavor. Thanks for sharing!
Someone who works at my local grocery store told me that whenever I make BEPs to add in a can of unsweetened coconut milk and I won't be sorry. I thought this sounded kinda crazy but I did it with this recipe and I was blown away. I pretty much stayed true to the recipe except that I added a box of free range chicken broth with the coconut milk and 1 cup of water instead of what was called for in this recipe (water + bouillon). Since I had one pablano pepper and not the jalopeno, I used that instead. I also substituted 2 smoked ham hocks instead of the bacon because that ends up giving you less fat and the incredible smoked taste that is needed.
Easy recipe that tastes great. We weren't fond of BEP's but we had always had canned. Someone told me that they were better if they were made from dried beans, so I wanted to give it a try. I picked this recipe because we like spicy foods. It was a hit, even the leftovers were devoured a couple days later.
these peas were great! followed other reviewers suggestions,they turned out perfect
First time making black eyed peas for my family! Made this dish because I love crock pot cooking. Followed the recipe exactly and it was wonderful and we all enjoyed it!
DElicious as is. I had to put mine in pressure cooker though, because the beans were still hard. Serve with cornbread!
These had a ton of flavor! I thought they would have a mexican flavor with cumin, cayenne & peppers but it didn't at all, those spices just added depth. I used 1/3 small can green chilis instead of jalapeno. I didn't have to soak the peas which was great, they were plenty tender. I baked a ham earlier this week so I used that bone with meat attached. I used every tip suggested by "Ti" (top review) minus the kale, and will def. make these again! Thank you for the recipe!
I had to make a few changes due to time constrains and lack of ingredients but nothing that would have altered the taste very much, so I can confidently give this recipe the 5 stars I think it deserves. I cooked it on top of the stove in a cast iron pot on slow heat for a couple of hours. The beans softened up just fine. I didn't have the ham or bacon, but used a one and a half pound pork loin roast, cubed, and added a little liquid smoke. I didn't have a fresh jalapeno, so substituted a can of salsa verde. I only used about 4 cups of water though so that it would be thicker, like a stew. Served over basmati rice...made a very nice meal.
Fantastic!! I omited the cumin, and subsituted smoked neck bones for the ham. Added a bit of carrot and celery for oomph. It was DELICIOUS!! I also didn't soak my beans, but it took longer on High to cook.
Made this almost as instructed and it was delicious! I soaked the peas overnight, replaced the water/bouillon with chicken broth, and used all bacon (no ham). Reduced the liquid a little as I like my peas thicker, threw it all in the crock pot on low, and it was done in about 5 hours. We did NOT find it spicy though, so next time we'll double the jalapeno or cayenne, or maybe add andouille sausage in place of the ham. All bacon was a little too much bacon. Overall, delicious and easy!
agreed; soaking these peas overnight is not necessary, as they cook up nice and soft during the 8 hours. I turn the crock pot on high the first hour, then down to low for another 6-8 hours (or however long you're gone for the day; they'll keep just fine!). I would recommend chicken stock rather than water and bouillon cubes. Also, I used smoked turkey drumsticks or wings to flavor mine, rather than ham; it's just lower in fat and still gives amazing flavor.
Excellent! I used 2 large shallots b/c I only had 1/2 an onion in the house. Used a scant 1/2 teaspoon of the cayenne pepper and seeded the jalepeno before dicing. Spiciness was just right -- spicy but not too hot. Also, I microwaved the bacon for two minues before adding to remove some of the fat. Per one of the suggestions, I added about 4 cups of chopped greeens (chard, etc.) and it was fabulous! Both my husband and I agreed that the greens neither added nor took away, but it is a good way to get extra veggies in. I will definitely make again.
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.
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!
I left out the spicy stuff and just used neck bones instead of ham.. added 5 slices of bacon and left everything else the same and everyone loved these. I'm not a fan of black eyed peas so I'll have to take their word for it.
Delicious! I left out the bacon and onion, but added a can of Rotel like another reviewer suggested. We love this on a cold winter evening!
Very nice. I served to vegetarian friends with children, so omitted the ham and hot stuff. I added some Morning Star vegetarian crumbles, a bay leaf, and a dash of McCormick's garam masala. I also used leeks instead of onions which I really liked. Served with squash, broccoli slaw salad and cornbread for a great meal.
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.
I used Better Than Bouillon instead of the cube, 1 large onion, 5 cloves of garlic, 1 carrot, 2 stalks of celery, 1 red pepper, 2 jalapenos. I fried the bacon, then sauteed the veggies in the bacon grease just until softened, along with the cumin and 1/2 tsp cayenne. I added the ham, 1 Tbls of honey, and also added chopped kale for the last hour. Delicious! Best beans I've ever tasted. Thanks for the recipe.. and the tips!
I made these leaving out the jalapeon pepper and the red bell pepper and it was excellent. Every last drop was eaten. Will be making again on New Year's day.
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.
SO yummy! I used 5 cups chicken broth, added an extra jalapeno for some additional kick and added cooked shrimp for the last 30 minutes. My parents who have never had black eyed peas before thought this was fantastic! It was a little bit runny, but a half an hour cooking with the lid off took care of that not a problem.
I made these for New Years and they were wonderful. I did not soak them. The only change to the recipe was, I used chicken broth because I had no bouillon. We like spicy food and did not find this recipe to be too spicy at all. Very good!
I never even thought to cook black-eyed peas in the slow cooker until I found this recipe last year. For that alone, it gets 5 stars! I don't add all the spices because I don't think they're necessary (jmo).
wow - this is an awesome recipe! I took advice from alot of the reviews on here: Used chicken broth instead of water, and pan-fried the bacon. Then I used some of the leftover bacon grease to saute the onions, bell peppers, & garlic, before adding it to the crock pot. I omitted the jalapeno because i didnt want it too picante. Cooked for 4 hours on high, then for the last hour I added some collard greens. Came out perfect! Just a hint of spice - boy was it good!
The best! I did take the advice of some of the comments & added a few other things. I.E. crushed red pepper to taste; smoked neck bones (in place of ham); can of chicken; real bacon bits. Delicious!
Very good and versatile with the spices - meaning, you can adjust the "heat" level by adjusting or omitting altogether the cayenne. My black eyed peas were getting boring and this recipe is just what I needed to pump up the flavor on an otherwise bland dish. The addition of cumin is really tasty - I would not have thought of adding that spice to this dish. That's what does it for me. One jalapeno, thoroughly seeded and minced does not add enough heat to notice, but does add to the overall flavor combo. Glad I tried this for the New Year. : ) *I did a quick soak as noted on the package and the crock pot on low was done in 6.5 hrs.
awesome recipe! very spicy which we love. just delete the chile for kids. did add more bouillon cubes and cajun season in place of salt. will make again! THANKS
This was the 1st ever time for me to make black-eyed peas and they were a hit!! I made them per the recipe/instructions but omitted the jalapeno b/c I thought the cayenne pepper was all the heat it needed. We ate it as the main dish with buttermilk cornbread which was perfect. This is honestly the 1st dish I've made that my husband ate 3 servings of in the same day and he made sure to remind me that a tradition had been born so I'm now bound to make them every New Years. The only sad thing about making this is the fact that I only have one small bowl leftover for lunch tomorrow. ;) FIVE STARS!
OUTSTANDING!!! This was the BEST tasting "beans" I've ever eaten, with just a touch of spicy! I made it for New Years Day (for good luck & wealth) - made a 1/2 batch. I've already eaten 3 small bowls. I made this exactly as the recipe said and would not change a thing. Mmmmm.... going for another bowl!!!
So fabulous! I had made this for New Years Day and decided to add my collard greens to it. Not only did it taste fabulous, but the presentation was amazing. I served it with fresh hot cornbread! Yum. I also did not soak the black eyed peas and everything was fabulous
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...!
Awesome! I followed this recipe exactly as written and it turned out great. Not too spicy either, just a little kick to it....the 2, 4, and 6 year olds gobbled it right up! This one's a keeper!
Made exactly as recipe calls, and it's really good! It is on the spicy side, but that could easily be adjusted. Nice recipe!
These beans were so yummy! I made it with pintos instead of black eyed peas (because the store was out of black eyed peas on New Years Eve!) and it was still so good. I was afraid to put the full 1/2 t of cayenne because I thought it would be too hot, but it wasn't quite hot enough and I wished I had added the full amount! Will definitely make again and again.
Wow! I grew up on Black Eyed Peas as my mom is from Arkansas. I was never really fond of that dirt kind of taste. This is with out a doubt the best recipe I have ever tried. I did add some collard greens in the last hour, only took 5 hours on low in my slow cooker and as I do in all veggies because of my southern roots, added just a touch of sugar! Incredible!!!
I love this recipe!! Made it just as written and it was awesome! Since I have made many times and have made some changes, broth instead of water and bouillon. And I add greens to it during the last hour or so of cooking on New Years for some extra good luck!!!
great flavor, cooked as suggested, rinse peas but no need to presoak black-eyes overnight.
