I followed this exactly and it was not edible. I had to keep adding liquid and everything still burned and I couldn't ever get the peas cooked. I finally threw it out. Maybe I missed something. I had really been looking forward to it.

By Candice on January 31, 2013

use chicken broth and extra hot rotel

By Toni on January 03, 2013

I REALLY LIKE YOUR SHOWS AND THE RECIPES YOU HAVE SHOWN YOUR SHOHW IS THE BEST OF ALL COOK SHOWS KEEP IT UP JOHN

By JOHN S. ADAMSON on January 02, 2013

Am I the only one who was so excited about these and then quickly found there was not enough water in these to keep them from scorching? The recipe does not call for soaking so I didn't but even turned down they quickly evaporated all of the water and burned before cooking. So disappointed. Someone give me the scoop so I can try again!

By KC on January 02, 2013

I have used a recipe similar to this before. It called for salsa, which provides a spicy kick. The recipe is a crockpot recipe that calls for rinsing the peas, then adding 6 cups water for each pound of peas and cooking on high for 4-5 hours. Phyllis, if your peas always turn out hard, try this method. No soaking and absolutely delicious, with or without the salsa. I'm from the south, so mine have a ham bone from Christmas cooking with them at this very moment!

By Joy on January 01, 2013

I'm for the south and know how to cook black eyed peas. Since I've been over here, I've tried to cook them and they never cook. They are hard. Any suggestions???

By Phyllis on October 02, 2012

Mrs. Deen, I tried the spicey black eyed peas, they were so delicous. Thank you so much for the recipe. Recipe will now be in my favorite recipe box. Again Thank You!!!

By Jo Ann Gonzales on February 10, 2012

Made these for New Years. They were a BIG HIT! Much better than regular plain old black eyed peas I've made for years.

By ghillp on January 02, 2012

The spicy blackeye peas....love LOVE this recipe! If you like it spicy then you will love it. If not use mild rotel. Yummy!

By Kimberly Russell on January 01, 2012

Love love LOVE this recipe! If you like it spicy then you will love it. If not use mild rotel. Yummy!

By Kimberly Russell on January 01, 2012

So I can put the beans in the saucepan WITHOUT soaking them overnight or do I need to do the quick soak method? It's not clear on the recipe.

By Heather Humphreys on January 01, 2012

Can this receipe be done in a slow cooker? If so how long?

By Sherry Lewis on December 27, 2011

Hi Jeanie, You can use orange juice.

By Jonathan Able on October 27, 2011

I love black eyed peas and this is a great variation from the traditional recipe and Hoppin' John. My only variation was that I added approximately two tablespoons of brown sugar and i let them simmer low for about two hours. Thanks Paula

By Crawfordrose on September 26, 2011

What do you use in place of sherry in a recipe?

By Jeanie Irons on September 06, 2011

Hi Sheila, I believe this is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/black_eyed_pea_cake/

By Jonathan Able on June 09, 2011

I tried your roast in your book Paula Deens Kitchen Classic page 59 it was great just ordered your maz.I saw you on T.V.with a recipe you did with blackeyed peas drained mashed with dried tomatoes etc you fried this can't find recipe if u had the time could you email to me I would appreciate it very much.Your Sweet Potato Casserole on page 283 of this book is greatYou make so many ladies life so easy with all your tips and wonderful recipes.got your cookware everyone needs a set its great Shelia

By Shelia on June 08, 2011

Love your Cookware.I cook in them every day.I"m going to try this recipe.I love black eye peas.

By Deloris Pannell on March 23, 2011

Hi Paula, We have a wonderful shop over here called Melakka Woodworks. The specialize in all wooden bowls and so many other things. Let me know if you need anything,I will be back in the good ole USA in June. Best, Stacy

By Stacy Taylor on March 21, 2011

my grandmother fixed black eyed pea supper. she cooked bacon..she then put diced onion, celery, green and red pepper, fresh mushroooms, and green chilies and garlic in the grease. once wilted down she added the beans and let them simmer for about an hour..till tender..she crumbled the bacon back on top and served with cornbread...i have since added grated parmesan cheese to mine. it is delicious..you can also add polish sausage if you have a man who needs that meat at supper. lol

By jerri sanders on January 22, 2011