I loved this! I love barley and didn't know what to use it in other than soup so I'm glad I found this. I subbed in chickpeas for the beans and then added fresh tomatoes in at the end and it was great.
Barley Hoppin’ John
From EatingWell: September/October 2010
Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley instead. Serve with a green salad.
12 Reviews for Barley Hoppin’ John
Really good, quick & easy - lots of flavor. I used bulgar wheat instead and subsituted yellow squash for red pepper and tasted yummy!
I was soooo pleasantly surprised with this recipe! Last time I had Black-eyed Peas in another recipe I wasn't particularly impressed (of course it could have been the ham cubes too, they were too dry, but I digress). I thought I would give this recipe a shot anyway, and I'm glad I did! My in-laws loved it, and so did my 9 yr old nephew. :) Now to get my husband to taste it when he gets off of work... I will DEFINITELY make this recipe again, it was so easy!
I used brown rice instead of barley so the broth needed was per the brown rice instructions. I doubled the amount of thyme, lemon juice and red pepper flakes and used only one can of rinsed black beans. Another keeper.
I was pleasantly surprised with this recipe! I thought that it wouldn't have enough flavor, but the seasonings were perfect. The lemon juice is a must-have. I couldn't find quick-cooking barley, so I used regular and added a little bit more broth and cooked it for longer and it turned out great. My toddler licked his plate and had 3 servings, and my husband had 2 servings and said he really liked it. Will definitely make it again!