"OK, remember how I said to hang on to the liquid that you cooked the beans in? That liquid is going to be your new best friend when you make this. If you end up cooking the sauce too long, you can use this liquid to rehydrate it so that it's the right consistency. Also, if you make this dish the night before, you can put it in the fridge and then use some of that liquid to rehydrate it when you're warming it up on the stuff. Just hang on to that liquid, it's gonna save you when you need it. Also, be very careful with the black eyed peas once they're cooked! When you add the peas to the sauce, you can let it all simmer on the stove and gain more flavor, but stir it carefully! If you stir too hard, you can turn the peas into mush, and nobody wants that."