Reviewed: Nov. 28, 2009

Great recipe!

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Sep. 9, 2009

The recipe didn't sound very good to me, but my husband wanted me to make it. I will make it again. I enjoyed it, but had to add a lot more water, the beans and rice soaked up a lot of it. Next time I will try soaking the beans the night before, and then follow the recipe. It was very easy to make and everyone enjoyed it.

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Tasha

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Reviewed: May 31, 2009

We've eaten this for years, but usually use a can of field peas instead of black eyed peas. Since they don't need to cook long I just cut up some ham and cook it in a skillet until it starts to brown and sprinkle over the top of the meal. It makes it a VERY fast prep and a very healthy meal.

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kimmiej7

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Reviewed: May 25, 2009

Very good! I added some jalapeno and green bell pepper and served on New Years Day. Everyone at the table loved them, even those that don't like black eyed peas. I highly recommend!

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merm530

Cooking Level: Intermediate

Home Town: Lincoln, California, USA

Living In: Woodland, California, USA

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Reviewed: Feb. 22, 2009

DELICIOUS!!!!!!!!!!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

Very tasty - and freezes well.

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Astine

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Reviewed: Jan. 19, 2009

This recipe was good, but a little bland. I think maybe some added bacon or ham would help it a bit.

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cristi05

Cooking Level: Intermediate

Living In: Rancho Palos Verdes, California, USA

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Reviewed: Jan. 15, 2009

This recipe was great. I had to make some revisions because of not having the exact ingrediants. I took the advice from another reviewer and used chicken broth instead of water. Cut up smoke sausage instead of ham hocks. Used 1 can of French Onion soup. I only left the rice out because my husband doesn't care for rice. Served this with hot out-of-the-oven cornbread. Will definetly be making this again. ** I would advise to soak the peas overnight. I cooked this with the crock pot for 10 hours and they were still a little crunchy. Had to finish in the pressure cooker.

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DUBUS

Living In: Decatur, Indiana, USA

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Reviewed: Jan. 5, 2009

First off- if I wouldn't have found this recipe on here, I probably wouldn't have made this dish. But it just happened to be Dec. 31st and I had a bunch of dried black eyed peas still around from the garden. I love this meal. I did use 2 cups of peas. And two ham hocks. Probably five cups of liquid, part beer, part water. Plus a green bell and a couple big garden habaneros. Thanks- I'll be making this a few times a and every New Years Day!

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socalhabaneros

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 4, 2009

This is a poor people's dish. It was supposedly brought to America by slaves and adopted by white owners of plantations. It is simple and meant to be that way. I followed this recipe with the exception of adding some some simple sliced breakfast sausage along with the ham because while looking up the history of the recipe, I found references of adding that and I received RAVES from friends and family. When I served the leftovers, I poured a jar of home canned tomatoes over the top of the heated up John. Again, it was a great hit. This is a good and simple recipe. I wouldn't change it. Thank you!

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Dawn

Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Jan. 3, 2009

This was good, better than I thought. I added rotel, as per a review, and some smoked sausage, in addition to the hocks. I only kept some of the hock meat. I also added some garlic and some texas pete's. Will make again!!

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mandalala

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Reviewed: Jan. 3, 2009

This is the best black eyed pea recipe! I read the other reviews and decided to make some changes, too. I didn't soak the peas, added chunks of pre-cooked ham and Rotel w/ hot peppers (maybe a bit too hot) and cooked 5 hours in the crockpot.

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Julie

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Reviewed: Jan. 3, 2009

I made this according to the recipe given and the mixture was very dry and pasty, plus the rice was crunchy. It definitely needed more liquid(2-4 more cups) and way less rice (3/4 cup). I also think it needs a bit more heat. I'll try it again but with my modifications. It was nothing like my Mom's New Year's black eye peas and ham hocks recipe.

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NonaMouse

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Reviewed: Jan. 2, 2009

I am from the south and have always wanted to make this dish. My aunts make the best pots of beans. I love when I go home to visit they always have a pot of somethin stewing in the kitchen. Ok..This dish was excellent but took alot longer then expected. I used water and chicken stock. The ham hocks were soooo good. I added a can or rotell diced tomatoes with green chilis to kick it up and lots of garlic.. I gotta have my garlic. Next time I will soak the beans and cook the rice seperately and then combine all. Very excellent dish with cornbread and a salad. YUM!

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Carman

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jan. 1, 2009

I really like this recipe. I did make changes - I used chicken stock instead of water and that added even more flavor. This recipe is my new New Year's Day tradition.

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Debbie Kendrick

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

I use country style ribs, seasoned and browned with the onion. I don't know how to cook without garlic. I add spinach to make a one-dish meal, and because I look for ways to use spinach. Of course, I serve with corn bread. This my recently-adopted New Year's tradition. Many thanks.

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grammalinda6

Cooking Level: Expert

Home Town: Belleville, Illinois, USA

Living In: Corona, California, USA

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Reviewed: Jan. 1, 2009

Pretty good basic recipe but I did need to spice it up just a bit for my family. It turned out really good and will definitely be making it again.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Jan. 1, 2009

Really delicious. I had never made hoppin' john before but this will be my new tradition for every new years day! Here are my modifications: I soaked my black eyed peas the overnight and used 3 cups since they had increased in size. I think the reason why people are having trouble with their peas is because they don't pre-soak. I used smoked ham shanks as I couldn't find any hocks - worked just fine. I also added 2 cloves of garlic and substituted 1 tsp of old bay seasoning instead of the red pepper flakes. I added 1 tsp of "better than bullion" chicken flavor to the simmering process. When I made the rice I actually cooked it separately in some of the broth and a little extra water though I don't think this was necessary to cook it separate. Next time I make this I'll reduce the rice to 1 cup of dry rice - it makes so much I don't know why you need 1-1/2. I definitely recommend increasing the water to 5 cups - the rice really soaks it up and the broth is very tasty. I tossed the rice in with the rest and then added a can of mixed okra and tomatoes (it had corn in it too but I tried to leave it out). This is totally optional as it was already flavorful and tasty before I added this. I just like to find any excuse to use okra.

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Christina

Cooking Level: Intermediate

Home Town: Ackley, Iowa, USA

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Reviewed: Jan. 1, 2009

This was a great base recipe! What I did differently with fabulous results was: 1) use my slow cooker overnight for 10 hours on low, kept warm (if using unsoaked peas, add time) 2) added celery, onion, 4 cloves of garlic and one potato diced, 3) added 3 bay leaves and three chicken bullion cubes and 4) with the water, added some left over white wine with the ham hock. The only problem was that I woke up every few hours because the house smelled so yummy! Happy New Year and thanks for a great recipe!

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momala

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Reviewed: Dec. 31, 2008

This is a good recipe, but I grew up in the South. Real Hoppin John's are a little different down there. You cook the black-eyed peas and the rice but then you put them in a dish and add fresh tomatoes, onion and corn bread to the dish. The southern version is a very good summer time, fresh from the garden version. Try it both ways!!!

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trickyt

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Walled Lake, Michigan, USA

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Hoppin' John

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