Made for New Year's. Great! I changed out the chiles according to what I had, but still great. Used canned black-eyed peas. Would be easy enough to quick cook then add.
Fresh Black-eyed peas are fresh. Usually shelled, but occasionally in the shell at the farmers' market in the south in summer only. Take 30 minutes to cook. Not the same as dried, so be careful. You can also get them frozen. I served with collards, too.
Absolutely love this recipe! It's a keeper, for sure. I'm not a big fan of ground pork, so used pork butt instead. I made the sofrito the night before and cooked the pork butt in the crockpot with one cup of the chili water (I made three cups instead of two cups in the directions) then threw the rest of the ingredients in the crockpot in the morning so all the favors had plenty of time to meld. I'm making for New Year's Day tomorrow, so I'm adding some shredded collards. (In the South, it's good luck to eat pork, black-eyed peas and collards on New Year's Day to ensure luck and prosperity in the upcoming year.) I also serve it with jalapeno cornbread.
Wow! This chili is flavor packed and has a spicy kick to boot! Love the black eyed peas(I used canned). The chili was much better the second day. Also, I will be making this sofrito to use as a base in other dishes.
OUR NEW FAVORITE CHILI! Wonderful blend of flavors, pork really adds taste to chili and black eyed peas were divine. I soaked the beans prior to adding to the chili. Don't forget to top off with sour cream and scallions. We don't normally like sour cream but LOVED the flavor it added to this chili. We'll be making this dish again and again.
This is a question, rather than a rating. Are "fresh" black-eyed peas the same as dried black-eyed peas? All I could find were dried ones, and I've cooked them...not sure whether to go buy more dried or put the cooked ones in the chili for the called-for 45 minutes...
I made this during a weekend for a family of six we're helping with a few meals during at time of illness. I liked the overall results but had a few comments about the instructions. First, there should be a warning about using gloves when handling the chiles as the juices can cause skin irritation. Second, I used fresh black-eyed peas and, as the instructions did not say to soak them in water beforehand, put them into the ingredients at the recommended time. The beans never got to a tender state even though I left the pot in for an extra 20 minutes or so beyond the recommended 45 minutes. With all the fresh, dried and canned chiles that were called for, I thought it would be hotter but it wasn't and the kids in the family thought it was great. The sour cream and scallions recommended as toppings brought out the depth of flavors. I made the cornbread from the November 2010 Fine Cooking and it went well. I would make this again but soak the beans beforehand.