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Vegetarian Hoppin John

1 lb dried black eyed peas
2 quarts plus 3 c. water
1 med onion, chopped
3 cloves garlic, minced
1 large can (7 oz) diced green chiles
2 tsp ground cumin
1/4 tsp EACH pepper and baking soda
1 dried or canned chipotle chile
1/2 c. brown rice
3 large tomatoes, peeled and chopped
salt to taste

Rinse and sort thru peas. In a deep pot, bring 2 qt of the water to boil over high heat. Add peas. Let water return to boil; then boil uncovered for 2 min. Remove pan from heat, cover and let stand for 1 hr. Drain and rinse peas, discarding cooking water.

In slow cooker, combine onion, garlic, green chiles, cumin pepper, baking soda and chipotle chile. Stir in peas; pout in remaining 3 c. water. cover and cook at low setting until peas are tender to bite (9-10 hrs)

Remove and discard chipotle chile; stir in rice and tomatoes. Increase cooker heat to high; cover and cook until rice is tender (45-55 min more). Season to taste with salt.


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