Today, I'm going to show you how to make Black Eyed Peas. Alright, so it's been about forty-five minutes since I last saw you guys and you can see how it's taken on a different appearance on the surface now. So when stirring it up you're just basically getting some of that, those juices kind of circulating around. The consistency you want to go for is where each pea has its own like individual texture and bite. But at the same time when you kind of smoosh them together in your mouth, you get that nice mushy kind of feeling going on like when they're kind of like almost like a garbanzo bean; almost kind of pasty. So what we're going to do now is, this is almost ready to go. Now is the point at which you want to do your final seasonings, so lets grab a spoon. I never dip right into it. I just kind of take some right here and go right into the spoon and this determines whether or not we need to keep going or not, so we shall see. That definitely needs some salt. So we'll stir some more salt in there. At this point, I've gone ahead and killed the heat because any residual cooking this has to do is going to be done at this point.