By PanNan on December 17, 2002
Photo by PanNan
Photo by PanNan
"This is a tried and true traditional recipe for New Year's Day in the South."
Serving Size: 1 (495 g)
Servings Per Recipe: 6
"Very filling. very satisfying, Not fattening and on top of it all - it was delish! Kids love it, Adults love it and it's good for you. Add this one to the list of "practically perfect foods"."
"Everyone including our 4 year old loved this recipe! I only had canned black eyed peas on hand so I used those (undrained) and did not need to add the chicken broth or water. I actually ended up using the chicken broth to cook the rice with. Instead of ham I used ground beef and it came out wonderful. Thank you for sharing, I will be making this again!"
"This is so comforting and good, and it made my house smelling AMAZING. It was a bit wet, so I used a slotted spoon to serve it over the rice. I used half the red pepper and added Louisiana hot sauce to the bowls of those who wanted it. Didn't want to start it out too hot because of my 3-year-old, who, by the way, said to me, "Mommy I like these beans you made!" That NEVER happens, hence the five star review. Thanks for a keeper that pleased the whole family! :-)"
"Enjoyed this recipe very much. Easy to make, and very filling. I did add some hot sausage. If I make again, I might cut back a little bit on the water. But still very good."
"This is a great recipe for Hopping John, NanPan. ! used 2 12 oz. packages of fresh peas and a smoked ham hock instead of the cubed ham. Served it over rice and passed the Tobasco sauce around for those that like theirs a little spicier! A great meal with some greens and cornbread!"
"This was excellent although, I will admit, I did not follow your recipe religiously. I subbed 24 oz. pork stock I had in the freezer for chicken stock, used 1/2 cup less water, & used a 10 oz. pkg. of 'ham chips' I came across at the store. I look forward to having more of this for lunches this week since it made a nice amount (there are only 2 of us so yay leftovers). Wondering how well this freezes, though."
"Very very good dish to start out 2012! I followed exactly with a few additions.. I added tsp oregano to the celery/onion/garlic saute. I used 4 cups chicken broth and 2 1/2 cups water. And lastly I used a ham shank instead of cubed ham. I simmered on medium heat for an hour since I used dried black-eyed peas. This is a keeper, and thanks for sharing!"
"I made this on New Years day and everyone loved it. This is THE recipe for Black Eyed Peas!"
"This was very good, but came out a bit soupier than I like. I should've gone slowly with the liquids and added more as necessary instead of dumping it all in at once, but I thought I'd be okay because I used an additional 8 oz of peas. Very good flavor though, and it was easy enough to drain off the excess fluid before serving. Happy New Year!"
"Made this for our traditional New Year's meal for good luck. It was very, very good. I added a little more ham than the recipe called for and I also seasoned it a bit! So good and not unhealthy!"
"This was delicious!! I think the celery added a "freshness" that we really enjoyed!!! Thanks for this great recipe!!!"
"This was excellent! I decreased the celery (personal preference) and used a liberal shake of Crystal Hot Sauce in place of the crushed red pepper. My family requested that I make this even though it is not New Year's Day! Thanks PanNan!"
"Excellent dish.. we agree that this is a perfect dish. My commissary does not sell fresh or frozen black-eyed peas so I altered the recipe by omitting the 4 cups of water and using 1 can of black-eyed peas. I simply let the dish simmer without the peas (or 4 cups water) and then added the peas at the very end. Once they were heated I served. We really liked this alot and plan to make it again."
"Pan Nan, I followed your receipe, however I made the following changes: which were based on a Louisana recpe: 1 cup of green bell peppers 1 ham shank 1 can of mexican chopped tomatoes and chilies, I placed the ham shank i a crockpot over night I sauted every thing according to your direction, but I'd added the green bell peppers I'd commenced o follow your receipe from step 3. The pot was jus beautiful, I then topped it with Fresh Parsley, a nd Shallots."