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Spicy Black-Eyed Peas Recipe

Spicy Black-Eyed Peas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 11-20 of 67

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  • on January 04, 2012

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    Excellent Meal -- I am still eating them from New Years dinner. -

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  • on January 02, 2012

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    super simple recipe, amazing flavor... served new years day dinner and everyone loved it!

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  • on January 01, 2012

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    Great recipe. I used oil to sauté the onions, since I used turkey bacon for the crumbles. And I used separate cans of diced tomatoes and diced chiles. And extra chili powder. I didn't soak the beans and they were tender after simmering for an hour. But keep an eye on the water. You'll need to add hot water periodically. We'll be making these again next year!

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  • on January 01, 2012

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    Just made these for New Years and they were Awesome! I love the flavor the Rotel gives it and they were really easy to prepare.

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  • on December 31, 2011

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    Great recipe .. I tripled using a tin each of Rotel tomato's & chile's hot & mild. Added a little extra spice. And added a little extra pre-cooked bacon to pot while simmering.

    Thanks

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  • on December 31, 2011

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    Great recipe! One thing that I might suggest in reading the reviews regarding adding water and cooking time is to make sure that when you're adding water that the water is hot or boiling. The addition of cold or room tempreture water cools the liquid of your beans and causes the existing water to need additonal time to come back up to proper temp. This can slow the cooking process down significantly each time cool/room temp water is added.

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  • on December 24, 2011

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    I agree with n.beck_11117837 there was no reason to soak overnight, I soaked them for about an hour. Also I had to extend the time a little and actually added a little more water closer to the end. I also added a bay leaf; they turned out superb; first time cooking them but not eating them.

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  • on November 18, 2011

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    Taste is very good. After soaking the beans for almost a day I put everything together started cooking them. 2+ hours later the beans were still crunchy but getting close. Will probably do these again but at a higher boil.

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  • on November 06, 2011

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    My husband is a vegetarian, so I can't use the bacon. Instead, I used olive oil to saute the onions and used vegetable broth and water for the stock. I also used Muir Glen fire roasted diced tomatoes with green chilis. At the end, I separate mine and heat some turkey andouille sausage in mine. I serve over brown rice for a complete meal. This has become a staple in our house, though this summer I always made it with fresh peas. This is my first time with dried. Wish me luck!

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  • on October 31, 2011

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    I really loved this, I enjoy spicey food so I added extra canned green chilie peppers. It was awesome, but I soaked my beans overnight and I still had to cook it for at least three hours.So time is wayyyyyyyyyyyyyyy off

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