Spicy Black-Eyed Peas

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I don't like blackeyed peas too much, but my husband does. So I looked up recipes and this caught my eye. Its great! I will make it again and again. Thanks for sharing.I did use the bag of frozen black eyed peas and cooked the same way(till tender.

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I'm not normally a Paula Deen recipe fan, because her dishes don't normally fit into the diet I'm usually on, but like Jaydensmomma also said, I had a 1 lb. bag of black-eyed pies that had been taking up pantry space because I haven't cared for the black-eyed peas I've had before. This recipe is delicious & far better than restaurant black-eyed peas. Adding the diced tomatoes & chiles is key. Because we like our food on the spicy side & because we only had a 10 oz. can of tomatoes/chiles available instead of her recipe's 12 oz. can, we also added a minced Serrano pepper, with excellent results. One thing - for some reason a number of the reviewers pre-soaked their peas for long periods of time. However, the recipe doesn't call for that for good reason - peas (split green, black-eyed, etc. & lentils don't need pre-soaking, unlike most beans, or they'll be overcooked.

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Our local grocery store had fresh black eyed peas in the produce department, so I picked up a container and then found this recipe. Not being from the south, I'd never made black eyed peas before - only added them to a soup (also from Paula Dean and those were frozen. Boy, what a pleasant surprise these are! Delicious and just enough heat to make them interesting. I hope the grocer keeps those pesky black eyed peas in stock! Thanks, Paula - always the best!

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I really don't even like black eyed peas but I had a bag in the pantry so I thought I would give them another try and to my surprise they were very tasty. Definitely will make again, not very spicy either.

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True enough that it takes longer, and mine soaked overnight. Very tasty and I can't imagine adding more water -- took quite a while to reduce liquid to "potlikker."

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I did need to add more water and they took a little longer than 45 mins to cook. Maybe next time I'll pre-soak the beans, that might solve that problem. The end result was delicious! Served with collard green and rice...yum :

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I had to use salsa-style diced tomatoes which contain onions, jalapenos and green chiles. This made the peas quite spicy (in addition to the chili powder which I loved. Would definitely make this again and I'll be trying this recipe with black beans or pintos as well. Plus, this was a fun way to eat black eyed peas on New Year's.

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These black-eyed peas were really good, nice flavor but I wouldn't really call them spicy. I will probably add a couple of jalapenos next time. They also took much longer to cook, closer to 2 hours.

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Best Blackeyed peas, ever!

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I did not pre-soak the peas!!!! Everyone keeps saying you must, I disagree. I did add water, probably two cups over the 45 to 60 minutes. I served them over rice as a complete meal. Wonderful!