A traditional Hoppin’ John dish includes black-eyed peas, rice and meat, and it sometimes includes bacon fat or ham hock. It’s a common Low Country dish. However, this plant-based version gets real fancy! Nothing—seriously, nothing—is fancier than risotto. And my take on risotto is not only fancy but also flavorful and comforting.
Serves: 4
5 cups (1.2 L) vegetable broth
¼ cup (60 g) vegan butter
½ cup (75 g) diced sweet onion
6 cloves garlic, coarsely chopped
2 cups (420 g) arborio rice
1 cup (240 ml) vegan beer (preferably a pale ale)
1 tsp salt, plus more as needed
1 tsp dried thyme
1 tsp smoked paprika
Pinch of cayenne pepper
1 (15-oz [450-g]) can black-eyed peas, drained and rinsed
Black pepper, to taste
Finely chopped rosemary or chives, as needed
In a medium saucepan over medium-low heat, bring the broth to a simmer. Reduce the heat to low and keep the broth warm while you make the risotto.
In a large nonstick skillet over medium-high heat, melt the butter. Add the onion and garlic. Sauté, reducing the heat as needed to prevent burning, for 5 to 6 minutes, or until the onion is translucent and slightly brown.
Add the rice and toss it with the onion and garlic. Cook for about 2 minutes to toast the rice.
Reduce the heat to medium-low, pour in the beer and stir. Stir frequently until the beer has been completely absorbed, 3 to 4 minutes.
Add the salt, thyme, smoked paprika and cayenne pepper. Stir to combine.
Add the broth, ½ to 1 cup (120 to 240 ml) at a time. Stir frequently until the broth has been completely absorbed, about 5 minutes. Continue this process of adding a little bit of broth at a time, stirring and letting it absorb until all of the broth has been incorporated and the rice is cooked through and creamy.
Add the black-eyed peas. Stir to combine and cook for 3 to 4 minutes to heat the peas.
Taste and adjust the seasonings, adding the black pepper and more salt if needed.
Serve the risotto immediately with the rosemary on top.