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Hoppin' John Recipe

Hoppin' John

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

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  • on February 13, 2013

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    Who knew that such a simple recipe could taste so good? I almost can't eat enough, but it's so satisfying and it stays with you. Goes great with Louisiana style hot sauce and sauteed greens with garlic.

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  • on January 12, 2013

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    This recipe truly exceeded our expectations. This is an earthy flavored dish, and the combination of rice and black eyed peas were actually quite good together.

    The only variation on our part is that instead of using a ham hock we used a smoked shank. They are essentially the same. After cooking the dish most of the way I pulled out the shank, boned it, trimmed out some of the fat, and put it back into the dish. That provided little nuggets of goodness as we ate dinner!

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  • on January 02, 2013

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    Don't know if I'll get in trouble with the southeners for this, but I was at my mother-in-law's in NC for the New Year and I made this with Andouille sausages because that's what we had on hand and we all agreed it was FANTASTIC!! Cut them up, browned them really well, took them out and added them back in for the last 25 min. Awesome.

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  • on January 01, 2013

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    Made this recipe for New Year's Day. I used the ham hock left over from our Christmas Day ham. It was delicious! Normally, Hoppin' John recipes I have made in the past mixed together the rice with the rest of the ingredients...but I really liked having the rice as the base for the mixture!

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  • on January 14, 2012

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    Delicious. In the interest of time, I soaked the peas in warm water for about 2 hours instead overnight. I used smoked ham shanks, because that's what they had at the grocery store, and used about 4 of them. Only addition was some diced tomatoes. Otherwise followed the recipe exactly. At the end, I chopped up the ham into little pieces, threw away the bones, and returned the ham to the pot. So good and so easy.

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  • on January 13, 2012

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    This recipe is my fool-proof "go-to" for Hoppin' John. My family has Creole roots and I've tried several other family and southern cooking-school recipes for this. None of them are anywhere near as tasty. I've used smoked ham hock, diced ham and/or bacon (whatever I have on hand. The very best part of this dish is it's consistency. Time after time after time it turns out perfectly - you really cannot goof it up. The very best black-eyed pea recipe I've tasted.

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  • on January 08, 2012

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    I assumed the ham hock was supposed to be fresh and not smoked but I am not one hundred percent certain of that, given some of the references to bacon in some of the other comments. The finished product was good, but I wonder if I arrived at the intended result.

    After making the recipe again .... no doubt the smoked hock was intended. Excellent.

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  • on January 07, 2012

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    Great recipe, authentic Hoppin' John. Fourth year to make it for our New Year's meal. This recipe replaces my mother's that she used for fifty plus years. This one is similar to hers but better. Sorry Mom! I use left over ham from Christmas instead of a ham hock. Really intend to make it with a ham hock and fresh black eyed peas this summer.

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  • on January 02, 2012

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    I soaked the beans overnight, then had to delay making the dish one day. Drained them, put them in the fridge overnight, let them come to room temperature before cooking and they turned out great...nice texture, not mushy at all. Used several pieces of smoked ham hock (about 1 and 3/4 lbs in all and chopped up some of the meat off of the bone after cooking (got about 3/4 cup. The green onions are a really nice touch at the end. All in all very easy to make and quite good, my 9-year old liked it as well. Now we'll see about the lucky part....

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  • on January 02, 2012

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    I have never been a big fan of black eyed peas but i grew up eating them every New Years. I must say this was really fantastic! I used homemade chicken broth (ended up using about 6 cups and the ham bone from the ham I cooked on Christmas with meat still attached. I did soak my beans overnight but simmered mine for about 3 hours. The beans were not mushy at all.. just perfect and the ham bone had time to release all the flavors. i will for sure makw these again

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