Yield: 6 to 8 servings
1 pound dried black eye peas
2 quarts plus 3 cups water
1 medium onion, chopped
3 cloves garlic, minced
1 (7 ounce) 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 brown rice
3 large tomatoes, peeled and chopped
Salt to taste
Rinse and sort through peas.
In a deep pot, bring 2 quarts water to boil over high heat. Add peas. Let water return to 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 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 on LOW until peas are tender to bite (9 to 10 hours).
Remove and discard chipotle chile; stir in rice and tomatoes.
Increase heat to HIGH; cover and cook until rice is tender (45 to 55 minutes more).
Season to taste with salt.
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