Ingredients
-
1
-
2
-
3
-
1
-
3
-
1
-
2
-
1/4
-
1/4
-
1
-
1/2
-
3
-
-
-
Directions
Tijuana Hoppin’ John (Crock Pot), From Sunset Crockery Cookbook
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Steps
|
1
Done
|
Rinse and Sort Through Peas. |
|
2
Done
|
in a Deep 3 1/2 to 4 Quart Pan, Bring 2 Quarts of the Water to a Boil Over High Heat. |
|
3
Done
|
Add Peas. |
|
4
Done
|
Let Water Return to a Boil; Then Boil, Uncovered, For 2 Minutes. |
|
5
Done
|
Remove Pan from Heat, Cover, and Let Stand For 1 Hour. |
|
6
Done
|
Drain and Rise Peas, Discarding Cooking Water. |
|
7
Done
|
in a 3 1/2 Quart or Larger Slow Cooker, Combine Onion, Garlic, Green Chiles, Cumin, Pepper, Baking Soda, and Chipotle Chile. |
|
8
Done
|
Stir in Peas; Pour in Remaining 3 Cups Water. |
|
9
Done
|
Cover and Cook at Low Setting Until Peas Are Tender and to Bite (9 to 10 Hours). |
|
10
Done
|
Remove and Discard Chipotle Chile; Stir in Rice and Tomatoes. |
|
11
Done
|
Increase Cooker Setting to High; Cover and Cook Until Rice Is Tender to Bite (45 to 55 More Minutes). |
|
12
Done
|
Season to Taste With Salt. |
