I thought this was really, really good. My only mistake is that I thought they wouldn't need the amount of liquid that the recipe called for - so I didn't add all of the water. In the end, they weren't as brothy as I would've liked, but still delicious. My husband was less of a fan of the dumplings - he is a traditional cornbread guy.
Black-Eyed Peas and Cornmeal Dumplings
Kaiserin Posted: 01/01/13
BeckiSue Posted: 02/11/13
Very tasty, especially the dumplings! I served the suggested collard greens right in the bowl with the peas and dumplings. Perfect healthy meal. I did not stir the dumplings once I dropped them into the broth. Will be making again.
RedBren Posted: 01/01/13
Wow was that good. I thought it needed a little salt and pepper, but otherwise was absolutely delicious.
bjane1 Posted: 01/22/13
This was yummy! My husband raved as he filled a second bowlful. I added the bacon to the bean, used whole wheat pastry flour for half of the flour, and did not stir the dumplings. Served with steamed spinach.
Lauramae Posted: 01/03/13
I had never eaten black eyed peas before but I found this to be bland. Billie is right about the delicate dumplings. I stirred them ever so gently; despite that, they quickly became incorporated into the BEPs. The next morning, I noticed that the liquid had been soaked up while in the fridge. I hate wasting food and could not convince my family to eat them again, so I ended up adding some spices to what was left and formed them into BEP patties, which turned out to be very yummy!
Frecklehand Posted: 01/12/13
My family loved this. I'm not sure if I let it simmer too long with the dumplings or if I had the heat too high, but a lot of the liquid evaporated and it was a little dry. I added more stock to the leftovers.
Billie Posted: 01/01/13
This was really good! I made it for New Year's Day as a lucky southern tradition that my father passed along to me. I did double the bacon (4 slices) and added the extra crumbled into the beans. It says to "stir the dumplings occasionally" but they are fragile and I just let them cook for 8 minutes and then just turned the heat off and let them sit for 10-15 minutes to cool, with the cover still on. Totally delish!
brighteyes8 Posted: 01/01/14
AMAZING. Made no changes, except I doubled the bacon because I had thin slices, and I used powdered buttermilk substitute for the buttermilk. I needed all four srips to get to 1 T. of drippings. Was concerned that not adding salt to the dumplings would make them bland, but they were plenty salty and flavorful with the bacon added. Hot sauce -- we used Cholulua -- was a nice addition. Run, do not walk, to try this.