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Source: Crockpot Cooking

Vegetarian Hoppin John
This dish is different from other crockpot recipes, try it.
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Serves: 6-8
Prep Time: 20 minutes
Cook Time: 45-55 minutes
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1 pound black-eyed peas, dried
2 quarts plus 3 cups water
1 medium onion, chopped
3 cloves garlic, minced
1 can (7 ounces large) green chilies, diced
1 dried or canned chipotle chile
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon baking soda
1/2 cup brown rice
3 large tomatoes, peeled and chopped
to taste salt




Rinse and sort thru peas. In a deep pot, bring 2 qt of the water to boil over high heat. Add peas. Let water return to boil; then boil uncovered for 2 min. Remove pan from heat, cover and let stand for 1 hr. Drain and rinse peas, discarding cooking water.

In crockpot, combine onion, garlic, green chiles, cumin, pepper, baking soda and chipotle chile. Stir in peas; pour in remaining 3 c. water. Cover and cook at low setting until peas are tender to bite (9-10 hrs).

Remove and discard chipotle chile; stir in rice and tomatoes. Increase cooker heat to high; cover and cook til rice is tender (45-55 min more). Season to taste with salt.





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