On Thu, 10 Apr 2014 21:51:13 +0100, "Ophelia"
> wrote:

> ;l
>
> "sf" > wrote in message
> ...
> > On Thu, 10 Apr 2014 09:57:20 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >



> > YW - I'll be awaiting the verdict.
>
> hmm it is done. Not so good as the last one. I can recover it I know but
> ....
>
> It might have been cooked too long. Not sure about these beans either.
> Not so good as the black eyed peas.

Did you add enough salt? Beans need salt. I also like them
disintegrating - so I'd probably love however it is they turned out
How did you serve them? I'd take the chicken off the bones, mix it
into the beans and add the greens I spoke about before. Serve over
rice - or you could thin it a bit and serve as soup.

Here's a recipe I think is similar to what you made, maybe something
in the directions will ring a bell for you.
http://www.realsimple.com/food-recip...0000000049733/
>
> All experimentation though which is what I love))

> In your experience, do the
> black eyed peas take longer than plain white beans?

In all honesty, I don't cook black eyed peas because hubby claims not
to like them. I should try it again though - his overall eating
pattern has changed for the healthier over time, so he might have a
different attitude when presented with them again.

According to this chart, black eyed peas might be more tender than
white beans - but your variety isn't mentioned specifically.

http://whatscookingamerica.net/Veget...iedbeantip.htm


--
I take life with a grain of salt, a slice of lemon and a shot of tequila