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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 January 07, 2007

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    Loved the taste. We did modify the recipe to substitute the ham hock with a vegetarian "ham" product, we thought it worked out wonderfully.

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  • on January 02, 2007

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    I have wanted to make Hoppin John for a few years and this year decided to try. This recipe is delicious and easy. Only thing is it took 2 hours for the black-eyed peas to get tender not 40 minutes as said in Emeril's recipe. My husband and I also added some extra Frank's hot sauce when served. This will definitely be our New Year's meal from now on.

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  • on January 01, 2007

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    I grew up eating black eyed peas and these were great. This recipe took me back to when my mom used to make them with cornbread. I used chives because I didn't have scallions. I will definitely make this again.

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  • on February 26, 2006

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    i thoudht this was like all the other ones. it was good but i expected a little more "BAM" from emeril.

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  • on February 04, 2006

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    An outstanding recipe for Hoppin' John - you're sure to love this even if you are above the Mason-Dixon line.

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  • on February 03, 2006

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    I love this recipe even though I altered it a little with I had on hand. I had some Jalapeno/Cheese stuffed Chicken Kielbasa and since it was already cooked, I added a little bacon grease I always keep in the frig, to add some additional flavor for sauting the meat and then the veggies instead of oil. Made a good size batch so I used 2 medium onions, one green and one orange bell pepper, and four stalks of cleaned celery, no leaves. Added two undrained cans of black eyed peas, some habanero hot sauce, and 3 small packages of "Goya's Sazon w/o Annatto seasoning". Salt & pepper to taste. Served with rice and corn bread. Husband went nuts!!!!! Will make this for a party since easy to prepare and doesn't need to be steaming hot to be enjoyed! Thanks for the great ideas Emeril!

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  • on January 16, 2006

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    great texture; used frozen black eyed peas, required no soaking. mixed leftovers with rice, enjoyed it for days with greens side dish; use 2 ham hocks, even better

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  • on January 07, 2006

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    I used this receipe for my New Years menu and not only was it a hit! no leftovers!

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  • on January 04, 2006

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    I made these for New Year's dinner in 2006 and my father in law who is 84 years old and originally from Georgia said he had had a lot of black-eyed peas in his life but none that ever tasted this good! I boiled a ham shank for about 1 hour prior to adding the peas to the liquid in the pot, then added some chicken stock and cooked the peas for about 2 hours. I didn't add any additional salt as the ham shank and chicken stock was salty enough.

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  • on December 31, 2005

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    This Emeril receipe is one of my favorite's. Hoppin'Johns "Black-eyed Pea" is the icing on our plates for New Years Eve. With our fresh pork ham maranated in sour orange juice, garlic, olive oil, Hoppin John makes the dinner HOP! With a nice bed of rice, greens, and cornbread. And of course with a large tablespoon of Emeril's spice.

    Have a "Happy New Year"! And keep safe.

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