Hoppin' Giovanni - A Hoppin' John with an Italian Twist
Recipe type: Main
In keeping with this recipe's Italian theme, use cipollini onions, if available. In my grocery store, these miniature onion bulbs are found in the specialty produce section (next to the garlic, ginger root, and shallots).
  • 2 cups Arborio or brown rice, prepared to package directions
  • For the field peas:
  • 1 lb cowpeas, soaked for at least 4 hours
  • 1 3 oz package coppa, chopped (Busetto Foods brand is gluten free)
  • 2 cipollini onions (or 1/4 cup sweet white onion), diced
  • Extra-virgin olive oil
  • For the sauce:
  • 4 cups peeled and chopped tomatoes
  • 1 heaping tablespoon fresh basil
  • 1/2 tablespoon dried ground marjoram
  • 1/4 cup red wine
  • 1 tbsp sorghum
  • salt and pepper, to taste
  • Toppings:
  • Mozzarella or Goat Gouda, freshly grated
  • Green Pepper, chopped
  • Cipollini or other sweet white onion, diced
  1. Heat a heavy-bottomed pot over a medium-high burner. Add about 2 tablespoons of olive oil, coppa, and onion; sauté until onions soften and become translucent.
  2. Add cowpeas and just enough water to cover well. Bring to a boil, then cover and reduce heat. Simmer for about 1 hour, or until cowpeas reach desired tenderness.
  3. While cowpeas are cooking, begin prepping sauce by simmering tomatoes. Reduce volume to about 3 cups, then add herbs, wine, sorghum, and spices; simmer.
  4. Prepare arborio rice using the boiling water method. Boil 8 cups of generously-salted water, add rice, cover, and cook for ~15 minutes. Drain water and cover pot with a tea towel to further steam the rice.
  5. Prepare dish by layering rice, cowpeas, and sauce. Add toppings to taste and serve hot.
Recipe by Mother of a Hubbard at http://www.motherofahubbard.com/hoppin-john/