Ingredients
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1 lb dried black-eyed peas
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2 quarts water, plus
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3 cups water
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 (7 ounce) can diced green chilies
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2 teaspoons ground cumin
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1/4 teaspoon pepper
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1/4 teaspoon baking soda
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1 dried chipotle chiles or 1 canned chipotle chile
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1/2 cup short-grain brown rice
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3 large tomatoes, peeled & chopped
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salt
Instructions
- 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.