I hate to give this only one star but I would not make it again. The only thing I did different was I used black-eyed peas that we froze from fresh. It wasn't bad, it just wasn't good to me.
Comments and Reviews 1-2 of 2
Becky54 Posted: 11/17/10
ShannonP Posted: 01/03/09
This was a great way to prepare the lowly black-eyed pea. This came out so tender and flavorful. The only changes I made were to use hog jowl instead of ham hocks (to maintain a New Year's tradition), and I omitted the bouillon cube. I also served it with cornbread instead of rice and it was wonderful. Pair it with turnip greens and you have the perfect Southern New Year's Day meal.