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Vegetarian Hoppin' John




  1. Rinse and sort through peas.
  2. In a deep pot, bring 2 quarts water to boil over high heat. Add peas. Let water return to boil; then boil uncovered for 2 minutes.
  3. Remove pan from heat, cover and let stand for 1 hour.
  4. Drain and rinse peas, discarding cooking water.
  5. In slow cooker, combine onion, garlic, green chiles, cumin pepper, baking soda and chipotle chile.
  6. Stir in peas; pour in remaining 3 cups water.
  7. Cover and cook on LOW until peas are tender to bite (9 to 10 hours).
  8. Remove and discard chipotle chile; stir in rice and tomatoes.
  9. Increase heat to HIGH; cover and cook until rice is tender (45 to 55 minutes more).
  10. Season to taste with salt.

Yield: 6 to 8 servings


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