By Lorraine of AZ on December 29, 2005
Photo by Obamaisanitwit
Photo by Obamaisanitwit
"Looking for a way to "kick up" those black-eyed peas you eat on New Year's day for good luck? This recipe was a prize winner in a recipe contest held by our state newspaper years ago. They called this the "peppiest, meatiest, best mess o' black eyes you're likely to taste!" Frankly, I am not a black-eye fan, but this recipe is so sensational, I gobble it up! I like it best served over cooked rice for a delicious meal. On New Year's Day, however, everyone will want just enough to guarantee good luck for the year to come."
Serving Size: 1 (89 g)
Servings Per Recipe: 15
"This is the best. I do most of the cooking every Sunday for football season. These peas alway disappear and are the most requested dish I make. Served with cornbread that has a can of creamed corn and a can of regular.mmmm Anyway 1 week till superbowl and this is what the gang is requesting for about the 10th time in two years. Give it a try. No need to change anything."
"Delicious! Only change I made is used a ham steak (had it in freezer) in stead of ham hocks and cooked on low for 5 hrs total, and that made it thicker. Had it for New Year's Day and it was gone in first setting!"
"Excellent! I cut the recipe in half and added some celery. I cut back on the cayenne and tabasco and it was still plenty spicy. Thanks for a great recipe."
"I am not really fond of black-eyed peas, but my husband loves them, therefore I make them on occasion. I must admit, however, that I was pleasantly surprised by this recipe. Since there was only a few of us eating, I halved the recipe. I did saute some chopped jalapeno pepper along with the onion, and reduced both the cayenne & Tabasco amounts. Also, I used ham shanks (they're meatier than hocks), which I precooked for about an hour before adding to the black-eyed peas. I served this over rice with cornbread. My husband claims that these were the best black-eyed peas he has ever had, and everyone who ate them agreed. This will be the only way that I make them from now on. Thanks for sharing!!"
"i made these they were great.i didnt add the cayenne or parsley.i searved them with some rice.i will make again.very good.5 stars"
"This is SO good. Don't wait for January 1 to enjoy this. I used leftover Christmas ham and I can't think of a better way to enjoy it. The spices were perfect as is."
"This is a terrific recipe; I'm glad I chose it for New Year's Day and for luck throughout the year! Thanks, Lorraine, for posting! Wish the photos had turned out. :-("
"Tried this for New Years Day; don't believe in superstitions, but Hey! Why take a chance and who couldn't use some prosperity!! It was so easy and great, I added some rotele tomatoes as we like them but changed nothing else, the spices where perfect as directed. Served it over rice with cornbread sticks and a good red table wine, what a wonderful winter meal anytime, not just New Years."
"I make Black-eyed Peas but this has a few twists I'd like to try...looks great!"
"I've been eating Hoppin' John all my life, and this is with out a doubt, the best I've ever had"
"I'm lucky to have found such a great recipe, Lorraine! Like you, I've never been fond of the black-eyed pea. My N-Year's luck previously involved sauerkraut, but I figured, "What the Heck! Try something new." Coward that I am, I tackled only half the recipe using a pound of dry peas. I did add a bottle of beer to the cooking liquid, because that’s how I make split pea soup. I also added a spoonful of Sriracha chili garlic sauce, as how could it hurt? I had no idea the dry peas would get done so quickly...they were tender almost before the ham shank I had in the pot was cooked enough to shred. I might precook the ham it a bit next time before adding the peas. In any case, the recipe has changed my attitude for using those cute legumes. It’s a keeper, and I betcha I have enough luck to last through 2006, thanks to you! "