Reviewed: Mar. 26, 2011

The rice was way over cooked. Instead of instant rice I would use regular rice in a slow cooker and then you might have to add more liquid as it cooks. This is not even close to true Hoppin John.

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Reviewer:

uwasvwaya

Cooking Level: Professional

Reviewed: Feb. 11, 2011

I made to take to church on New Yr's Day. It was delicious, it made LOTS and everything was gone! I didn't use canned black eyed peas. I cooked the dried peas in beef broth, with an onion and ham hock. Otherwise I followed recipe and it was AWESOME!

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Reviewer:

lomal

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Reviewed: Jan. 9, 2011

Very hearty! Everyone enjoyed! Will become a winter regular!

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Reviewer:

cathyjo

Reviewed: Jan. 3, 2011

In the future, I will serve the rice separately as there was a lot of it. I ended up using 4 cans of peas to try to offset it. I did add Creole seasoning toward the end and most at my table added hot sauce.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Jan. 2, 2011

We made this for New Year's Day and really loved it! I read some earlier reviews and decided to leave out the rice. I made homemade sweet cornbread and spooned the BEPs over that. Raves from the family! The only tips I would give are to make sure and drain the ground beef thoroughly before putting it in the slow cooker, and the BEPs stood up well to leaving the cooker on for at least 10hrs, because we ate on this all day! YUM!!!

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Reviewer:

Dive Queen

Reviewed: Jul. 7, 2010

This was so good and so easy! I used 2 cans of fire roasted tomatoes, and added brown rice to the bowls before serving rather than adding rice to the slow cooker. I will definitely make this again! Thanks for sharing!

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Reviewer:

mlavender

Cooking Level: Expert

Home Town: Macon, Georgia, USA

Reviewed: Jan. 10, 2010

I cooked this for New Years and we really liked it. I used barley instead of rice. It was an accident but one that turned out for the best. I was not going to use instant rice and thought I was using long grain brown rice. I added a crushed tomato as well as the 2 cans of tomatoes with peppers. I also added a mixture of peppers I keep in the freezer instead of a green bell so it was a little warm but not too hot. I served it with cornbread. We shared with my brother and the thought the barley was good too. All in all we all loved it. I did pre cook the barley for 20 minutes but I won't next time I will just add more water as needed. Thanks for an interesting recipe to add to our New Years menu. ACE

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Reviewer:

ACE

Reviewed: Jan. 4, 2010

Not enough zing to it.

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Reviewer:

Charli A

Cooking Level: Expert

Home Town: Denver City, Texas, USA

Living In: Wichita, Kansas, USA

Reviewed: Jan. 1, 2010

This was great. I did keep the rice seperate, making just before serving because of personal tastes. I added some Cajun seasoning and tiny bit of chopped jalepeno for some zip. Super yummy and makes enough to share!

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Reviewer:

tiffscookin

Cooking Level: Intermediate

Reviewed: Oct. 28, 2009

I didn't put this in the slow cooker and didn't think it was necessary. But I made quite a few changes of the amounts and the following ingredients: added elbow macaroni instead of rice, greek seasoning, italian seasoning. I also added more broth in place of the water. Without these changes, the recipe was bland.

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