It was amazing! There was an additional ingredient that I accidentally added. I viewed a black-eyed pea recipe the night before that called for Chipotle Peppers in Adobo sauce. It comes in a can and the recipe asked for San Marcos (7.5 oz) brand but my local Walmart only had La Morena (7.5 oz). I'm not sure that the brand really matters as long as it’s in a can and is in adobo sauce. I couldn't find my way back to the other recipe to find out how many peppers to use and how to cook it. I ended up putting in about 6 peppers in the pot after it had already been cooking for about 25 minutes. 20 minutes later I tasted it and feared it was becoming too spicy and removed them from the pot. Despite my ignorance in using them, they added an AMAZING Kick to the meal. When I make this for the family again in the future, I might add only 2 peppers to the pot just after adding in the peas and allow the peas soak up the spice for about 15 minutes and then remove them. I think it was just enough kick with out it being a “spciy meal” (if I’m cooking just for me I’d keep them all in for a truly cajun spice flavor!). As suggested, I also added in some left over honey baked ham from Christmas dinner (the bottom chuck of the ham that isn't pre-sliced). The family had already eaten up all of the sliced portions from the top and I was about to throw out the remains and noticed there was a lot of meat on the bottom that we usually never eat. It's a good portion of meat there and you have to remove it from the bone and then slice it up yourself. It has the most amazing flavor because it had been sitting in the honey glaze and seasonings in the bottom of the pan for a couple of days and was just gushing with flavor. There's also a lot of marbling of fat there that can be removed as the flavor has been soaked into the meat. BY FAR THE BEST BLACK-EYED PEAS I’VE EVER HAD IN MY ENTIRE LIFE!!!! Great recipe!