Fancy Hoppin' John

READY IN: 1hr 15mins




  • Cook the chopped bacon over medium heat until golden brown and crisp. Remove with a slotted spoon & reserve the bacon fat.
  • In a medium pot pour the rinsed black eyed peas and 2-3 tbsps. of the bacon grease. Add a 1/4 tsp salt, 1 tsp dried thyme, a little water (just to cover the beans) and keep over low heat. The beans are cooked so this is mostly to give them a little flavor. Most of the water would evaporate by the time you're ready to use them.
  • In a large sauce pan or a wok heat 2 tablespoons of the bacon grease over medium high heat and cook the onions until soft. (Using olive oil will make a healthier version.) Add the garlic and cook for 30 seconds just to release the flavor without burning it. Stir in the rice and cook for about 2 minutes or until it looks translucent. Add in 1 cup of the champagne or wine and cook until completely reduced. Add 2 cups of the broth and let it cook over medium heat until evaporated. Add the last cup of broth. When the liquid is gone your rice should be cooked. If you want to use more rice just use the ratio of 1:3 rice to broth.
  • When it's done set to the side and sprinkle the green onions.
  • In a sauté pan add 3 tablespoons of the bacon grease and add the shrimp in an even layer, salt & pepper. Cook until nicely pink & no longer translucent. Add those on top of the risotto.
  • Place the 2 cups champagne, shallots, vinegar & pepper in a medium saucepan and bring to a boil over high heat. Let cook until liquid is reduced to 1/4 cup. Begin whisking in the butter a few pieces at a time and continue whisking until the sauce is emulsified. Season with salt.
  • Pour the black eyed peas over the risotto, pour the white sauce, top with the bacon bits & parsley.