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Downingtown, Pennsylvania

Member since Aug 2007

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Reviewed Hoppin' John

Jan 2, 2012 in Food Network Community Toolbox on

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 ...

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