Comments on: Creole Black-eyed Peas

By: Melanie J

Melanie J — Mon, 09 Jan 2012 15:28:41 +0000

I vowed to try black-eyed peas this year, and this was the recipe I chose to try. LOVED IT!!! Another of your recipes that I will make again and again!

By: Susan Voisin

Susan Voisin — Mon, 02 Jan 2012 18:05:43 +0000

Hmm. That should have worked, and I’m sorry it came out soupy. I’ll have to try the recipe again without using the pressure cooker and see if I need to adjust the water or recommend using unsoaked peas. I’m sure if the peas were not soaked, they would soak up more liquid, so it sounds like I might have erred in advising you to soak the peas.

By: Leah

Leah — Mon, 02 Jan 2012 17:57:35 +0000

I love this recipe. I actually made some of the batch into a black eyed pea cake with cornmeal and ground flax seeds and pan fried them. Yummy.

By: Michelle B

Michelle B — Mon, 02 Jan 2012 17:56:34 +0000

Hi Susan,
Thank you for helping us Yankees up here outside of Boston enjoy a Southern New Year’s tradition. We loved it! But could you comment again on soaking – or not soaking – dried black-eyed peas? I just assumed they would need to be pre-soaked overnight, which I did. But when I followed the recipe as written, using 5 cups of water, I ended up with a soup, rather than a thick beans + gravy. I decided to add collard greens in the last hour of cooking & ended up with something almost indentical to your Black-Eyed Pea & Collard Soup. It was delicious, but I was wondering if the peas would have absorbed more liquid – and this wouldn’t have been a soup – if I had skipped the pre-soaking. And how would the cooking time differ? I should say that I don’t have a pressure cooker, and I cooked it in a Dutch Oven over medium-low heat for 3 hours.

By: Eileen Shaughnessy

Eileen Shaughnessy — Mon, 02 Jan 2012 14:48:20 +0000

Thanks for the delicious recipe! Had it last night with family and friends and it was a great start to the new year.