I wonder where this recipe got its name? Calling it ham, rice and bean casserole doesn't have the charm that the name "Hopping John" has. It tastes good. That is all that matters.

HOPPING JOHN
1/2 cup dry navy beans
3 cups ham broth
1 cup chopped onions
1/2 cup chopped cooked ham
1/2 cup raw rice
Pepper to taste
Chopped parsley garnish.

Soak beans in water to cover overnight. Drain. In Dutch oven, simmer in ham broth until almost done. Saute onion in ham fat until golden. Mix onion, ham, rice and pepper with beans and cook, covered, without stirring, until tender and fluffy, about 25 minutes. If there is too much liquid, remove cover for last 10 minutes of cooking. If not enough, add a little ham broth, Spoon lightly into serving dishes and garnish with parsley. Serves 4.