Vegetarian Hoppin John
Contributed by Diane S.
1 lb dried black eye peas
2 qts plus 3 c. water
1 med onion, chopped
3 cloves garlic, minced
1 lrg can (7 oz) diced green chiles
2 tsp ground cumin
1/4 tsp EACH pepper and baking soda
1 dried or canned chipotle chile
1/2 c. brown rice
3 lrg tomatoes, peeled and chopped
salt to taste
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 til 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.
MAKES 6-8 SERVINGS
Per: 304 cal., 2 g fat, 18 g protein, 57 g carb, 0 choles, 224 mg sodium
September 98 Recipes