Comments on: Fresh Black Eyed Peas and Tomaotes – Slow Cooked

By: Elaine Locke

Elaine Locke — Mon, 14 May 2012 17:59:52 +0000

This is a great recipe! I stumbled on it Saturday, and I had already purchased the peas from the Coppell Farmer’s Market. They usually have fresh peas, so I can see making this a lot. It would also be easy to mix up the add ins to vary the taste.

By: Amy

Amy — Fri, 30 Jul 2010 16:48:24 +0000

@me, Most bacon is cured with sugar. I don't eat bacon by itself but I don't have any problems at all when I use it to flavor a dish. I often use prosciutto instead of bacon but didn't have any on hand when I made this and didn't feel like driving to the store.

By: me

me — Sat, 24 Jul 2010 18:01:26 +0000

i haven’t been able to locate bacon without sugar in it. thoughts?

By: Linda

Linda — Fri, 23 Jul 2010 18:43:38 +0000

Bacon is great for adding flavor. Thanks for linking up this week!

By: Amy

Amy — Thu, 22 Jul 2010 18:11:09 +0000

@Alta, I actually think those are purple hull peas and not black eyed...Joe picked up our CSA share that week so I didn't get to talk to Penny. I have the cream peas from our CSA in my slow cooker right now for dinner. Love your fried egg! We might have to do that tonight instead of chicken.