Reviewed: May 22, 2012

I liked this, it was fast and easy. It was a little too spicy for me so I'll cut down the red pepper next time. Added already cooked rice. Thanks!

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 24, 2012

I happened to find this when I was looking for a way to do lamb shanks in the slow cooker. It was delicious and has turned out to be a favourite. A local farmer sells fresh lamb and organic beans at farmers' market. Now I make this about once a month and it provides three meals for me and my partner. I use the lamb shanks in place of ham and substitute red cargo rice for white rice. The seasoning to my Canadian tastebuds is just right, not at all bland. Everything except the cheese goes into the slow cooker on low for 8 hours. Many thanks for a new favourite.

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Reviewer:

vaneramos

Reviewed: Feb. 3, 2012

Our family LOVES this recipe. As others have stated, our family also eats it for New Year's Day every year. I do get in the mood for it at other times especially during the winter, b/c it is a great comfort food! I've never tried it with the shredded smoked cheddar though. Otherwise, I make it exactly as written! Perfect every time!!

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Reviewer:

Amy Up North

Reviewed: Jan. 10, 2012

Had left over smoked ham from Christmas so I used it in this recipe. Turned out great . Was delicious.. The only modifications was I added some celery and green peppers.

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Reviewer:

Rob

Reviewed: Jan. 4, 2012

Good dish, but recipe needed a little something. I added some chopped green chili peppers to add spice.

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Reviewer:

Moore814

Reviewed: Jan. 3, 2012

I followed the recipe and used ham hocks I got at local store. I also bought a package of ham chunks and added it to the beans in the last stages of cooking. Very good!

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Reviewer:

just for you

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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Jan. 2, 2012

Delicious and economical! I added 2 bayleave while beans & ham cooked; then added beef broth when I added the rice. Great dish!

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Reviewer:

apg101

Reviewed: Jan. 1, 2012

I just made this for New Years day; friend dropped by. I decided to add the pre cooked beans to a casserole dish, add the ingredients and cover with foil. I slow baked the Hoppin John at 275 for two hours lowered the oven temp to 250 when the guest arrived. After 45 minutes, I pulled the dish out and served buffet style. This was awesome and popular with my friends. I will make this a New Years tradition for now on.

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Reviewer:

Ralph

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Vancouver, Washington, USA

Reviewed: Jan. 1, 2012

Defiantly a do over! We loved it!

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Reviewer:

Pat Miller

Reviewed: Jan. 1, 2012

Today is the first time that I've made, and eaten this dish. I was NOT disappointed! I followed the recipe only making a couple of changes. I added a couple of whole allspice and cloves and used chicken broth instead of water. My kids and I aren't big fans of spicy food so I left the red pepper flakes out. My husband added a dash of tabasco to his as he does like spicy. This will be our new New Years lunch from now on.

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