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