California Hoppin' John

[Guest guest]

I made this from a recipe my sister cut out of a magazine. Its really good plus

its not hard to make.

Paul

 

California Hoppin' John

 

1 pound dried black-eyed peas (I finally found these)

2 quarts plus 3 cups water

1 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 ( put 2 in)

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 black eyed 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 (8

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.

 

 

 

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[Guest guest]

Just curious....why the baking soda?

Shen

 

 

 

[Guest guest]

I don't know the reason but I put it in and it sure comes out good.

 

Paul

 

, shenoa <shenoa wrote:

>

> Just curious....why the baking soda?

> Shen

>

>

>

[Guest guest]

That sounds really good, Paul.

Thanks for sharing the recipe.

Is your sister going veg now?

 

~ PT ~

 

That man is richest whose pleasures are cheapest.

~ Henry David Thoreau (1817-1862)

~~~*~~~*~~~*~~~>

 

, paul v <paulvatoloco wrote:

>

> I made this from a recipe my sister cut out of a magazine. Its really good

plus its not

hard to make.

> Paul

>

> California Hoppin' John

[Guest guest]

I'm not sure why baking soda would turn up in Californian cooking, but

the ancient Romans used it when boiling cabbage. The cabbage comes

out incredibly tender.

 

You have to use just a pinch of soda when cooking cabbage. If you use

too much, it comes out tasting like dishwater.

 

Hope this is useful

Seabird

 

, " paulvatoloco "

<paulvatoloco wrote:

>

> I don't know the reason but I put it in and it sure comes out good.

> Paul

>

> , shenoa <shenoa@> wrote:

> > Just curious....why the baking soda?

> > Shen