Tijuana Hoppin' John (Crock Pot) |
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Prep Time: 30 Minutes Cook Time: 660 Minutes |
Ready In: 690 Minutes Servings: 8 |
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From Sunset Crockery Cookbook Ingredients:
1 lb dried black-eyed peas |
2 quarts water, plus |
3 cups water |
1 medium onion, finely chopped |
3 garlic cloves, minced |
1 (7 ounce) can diced green chilies |
2 teaspoons ground cumin |
1/4 teaspoon pepper |
1/4 teaspoon baking soda |
1 dried chipotle chiles or 1 canned chipotle chile |
1/2 cup short-grain brown rice |
3 large tomatoes, peeled & chopped |
salt |
Directions:
1. Rinse and sort through peas.
2. In a deep 3 1/2 to 4 quart pan, bring 2 quarts of the water to a boil over high heat.
3. Add peas.
4. Let water return to a boil; then boil, uncovered, for 2 minutes.
5. Remove pan from heat, cover, and let stand for 1 hour.
6. Drain and rise peas, discarding cooking water.
7. In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile.
8. Stir in peas; pour in remaining 3 cups water.
9. Cover and cook at low setting until peas are tender and to bite (9 to 10 hours).
10. Remove and discard chipotle chile; stir in rice and tomatoes.
11. Increase cooker setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes).
12. Season to taste with salt.
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