California Hoppin' John
Recipe By :Crockery Cookbook, Sunset, pg 72
Serving Size : 8
1 pound dried black-eyed peas
2 quarts plus 3 cups water
1 medium onion -- finely chopped
3 cloves garlic -- minced
1 7 oz can diced green chiles
2 teaspoons ground cumin
1/4 teaspoon pepper
1/4 teaspoon baking soda
1 dried or canned chipotle chile
1/2 cup short-grain brown rice
3 large tomatoes -- peeled & chopped
salt to taste
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 rise peas, discarding cooking water.
In a 3 1/2 quart or larger 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 and to bite (9
to 10 hours).
Remove and discard chipotle chile; stir in rice and tomatoes. Increase cooker
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.
fatfreevegan.com
See our privacy policy
Blog
