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A Cooking Adventure with Thom

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Hoppin' John


The Rice Council
Internet address:

Servings:  8





1 pound meaty ham hocks
1 cup chopped onion
2 teaspoons salt
teaspoon crushed red pepper
3 cups water
2 cups dry blackeyes
1 cups uncooked rice
Salt and ground black pepper

Cooking Method

Combine ham hocks, onion, salt, red pepper and water in large saucepan.  

  • Bring to a boil, cover, and simmer 1 hours, or until ham is tender.

Meanwhile, wash blackeyes. 

  1. Combine blackeyes and 6 cups water; bring to  boil and boil 2 minutes. 

  2. Remove from heat, cover, and let stand 1 hour.

Remove ham hocks from saucepan.

  1. If necessary, add water to liquid left in saucepan to measure 3 cups.  

  2. Cut meat into small pieces, discarding bone and rind. 

  3. Drain blackeyes; discard soaking liquid.  

  4. Combine ham, blackeyes and rice in large saucepan; bring mixture to a boil.  

  5. Reduce heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are tender and liquid is absorbed.  

  6. Season to taste with salt and black pepper.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183