California Hoppin John
|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|
|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|
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.
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.