Hoppin' John Risotto - VeryVera

Hoppin’ John Risotto


Hoppin' John

  • 6 slices thick sliced bacon, sliced into strips
  • 1/4 cup white onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 poblano pepper, finely diced
  • 1 lb black-eyed peas, frozen
  • 6 c chicken stock
  • Salt and pepper to taste
  • 29 ounce can fire roasted crushed tomatoes, drained with juice reserved (about 1 cup)


  • 1/2 lb aborio or short grain rice
  • 2 tbsp. unsalted butter
  • 4 green onions sliced thin, keep white separate from green tops
  • Salt and pepper to taste


  1. Cook bacon until slightly crispy; add white part of onion, garlic and poblano.
  2. Cook, stirring frequently, until softened, about 5 minutes.
  3. Add black eyed peas, cover with stock and bring to a boil.
  4. Lower heat and simmer on low until black eyed peas are tender, about 30 minutes.
  5. Ladle out 4 cups of the cooking liquid from the black eyed peas.
  6. Place in a small pot and add reserved tomato liquid.
  7. Add drained tomatoes to black eyed peas and stir to combine.
  8. In a large, non-stick pan melt butter over medium heat.
  9. Add the risotto, stir to coat and cook stirring frequently for 2 minutes.
  10. Raise heat to medium-high and begin adding the warm stock and tomato liquid one ladle at a time.
  11. Continue adding liquid only after each ladle has been absorbed, until all has been incorporated.
  12. Remove from heat after adding last ladle of liquid.
  13. Add more black eyed pea liquid if need to keep risotto loose.
  14. On individual plates or large serving platter place risotto on one side of plate or platter.
  15. Ladle black eyed peas with slotted spoon on other half of plate or platter and garnish with green onion tops.