California Hoppin' John

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* Exported from MasterCook *

 

California Hoppin' John

 

Recipe By :Crockery Cookbook, Sunset, pg 72

Serving Size : 8 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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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.

 

 

 

 

 

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Per Serving (excluding unknown items): 218 Calories; 1g Fat (4.0% calories from

fat); 14g Protein; 40g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 87mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0