This recipe is a definite winner at my house. Being from the South -- blackeyed peas are a staple in my pantry. Loved the seasonings, but reduced the cayenne a bit because I used smokehouse jalapeno sausage. The only other change I made was to saute my onions, bell peppers, etc. before adding them. This recipe will be a regular at my house. I couldn't wait for dinner so I had a cup of them for lunch today. Made for ZWT9 - Cajun/Creole, July, 2013.
Made as written using the lean ham. I heat was just perfect for me, my husband well, black pepper is too hot for him. This was very easy to make. I was so excited to garnish this with the green onion fan, then I forgot all about that last step. Makes me sad :( Made for team Soup-A-Stars during ZWT9 2013
i'm not a big fan of legumes and am especially wary of black-eyed peas, but this was soooo good. i think it may be sacrilege here in new orleans, but i'll never make red beans and rice again!
I didn't use my crockpot but used the stovetop. This is one of the very best Creole recipes ever! I didn't use the ham coz we don't like ham in dried beans, etc..The taste of ham is overwhelming in dried peas or beans (to me). So, I used hickory smoked slab bacon grease..maybe one-third cup..yeah, I know --not healthy but I always put in dried beans or peas coz it imparts a great flavor and makes the 'soup' thicker. I didn't use the green onions coz I used about 1 1/3 pounds of spicy smoked green onion sausage from a local meat market. The remainder of the sausage was HOT from the same meat market. I omitted the Cajun seasoning and the hot pepper sauce coz of the heat from the sausages but I did use some of the cayenne. I didn't use as much oregano or thyme. I used 1/4 tsp. dried whole oregano and 1/4 tsp. dried thyme. I covered the soaked, rinsed and drained peas with water-- about two inches above the peas- in a heavy stainless steel pot and added the bacon grease. When the water came to the boil, I added all the other ingredients, including the sausages and cooked about forty minutes on low. Then I added a SMOKED pork neck bone and cooked about one additional hour on low. If you use the neckbone, it MUST be a smoked neck bone and only add it at the last hour or you will have bone splinters in the pot. This was really spicy! We loved it. If only I had made some hot water cornbread to accompany these peas..Well, there's always tomorrow! Thanks, PaulaG, for an outstanding recipe. TexasChef Judi Coleman
This was a great meal...threw it in the crock pot and had a nice meal 6 hrs later! I made as written using a ham bone...I think next time I will omit the ham bone or use a much smaller one as I think the ham flavor sort of "took over" and muddied the taste a bit. My BF and mother loved that about the flavor though so it's just a personal preference,I suppose. Thanks for sharing. Made for ZWT3.
Very good Paula. The house smells so homey when this was cooking. My daughter likes it and she hates beans of any kind :). This dish reminds me of Texas Chili. I followed the recipe except I skipped the sausage and used only ham and ham bones. Thank you for the recipe.
excellent and easy, i used a pound of ham, no sausage, some extra hot sauce, and a 4 ounce can of green chili peppers instead of bell pepper and a shot of hickory smoke. did not use oregano, due to my food allergy. wonderful and easy. soaking the beans was the hardest part of the recipe.
The aroma when I returned home at the end of the day was wonderful; the taste was absolutely delicious! I used navy beans (all I had) and my ham bone was so meaty that the sausage wasn't necessary. Otherwise, I followed the recipe. Thanx for another winner Paula!
This was wonderful. We quick-cooked the beans rather than soaking them. We used turkey smoked sausage and served it all on brown rice. Lots of yummy leftovers, too, great for lunches.
Five stars all the way. This dish was just wonderful. I made it to take to a church supper, and everyone had rave reviews!!!