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California Hoppin John

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Ingredients
  Dried black eyed peas 1 Pound
  Water 2 3⁄4 Quart (2 Quarts Plus 3 Cups)
  Onion 1 Medium, finely chopped
  Garlic 3 Clove (15 gm), minced / pressed
  Canned diced green chiles 7 Ounce (1 Large Can)
  Ground cumin 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Chipotle chile 1 (Dried / Canned)
  Short grain brown rice 1⁄2 Cup (8 tbs)
  Tomatoes 3 Large, peeled and chopped
  Salt To Taste
Directions

Rinse and sort through peas.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Add peas.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse peas, discarding cooking water.
In a 3 1/2-quart or larger electric slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile.
Stir in peas; pour in remaining 3 cups water.
Cover and cook at low setting until peas are tender to bite (9 to 10 hours).
Remove and discard chipotle chile; stir in rice and tomatoes.
Increase cooker heat setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes).
Season to taste with salt.
Serve in wide, shallow bowls.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Rice, Black Eyed Pea
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
600 Minutes
Ready In: 
620 Minutes
Servings: 
4

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