Tijuana Hoppin' John (Crock Pot)

"From "Sunset Crockery Cookbook""
 
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photo by em... photo by em...
photo by em...
photo by em... photo by em...
Ready In:
11hrs 30mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Thanks Mercy, I could not stop "tasting" it , did need more spice and that did the trick. Loved it HelenFl.
     
  2. Wow! Hubby has recently been advised to change to a lowfat diet. I found this and the whole picky bunch loved it. We did added 16 ounces of diced ham steak to the pot to changed it up a bit.
     
  3. Very easy to make. Overall we thought this was good, but I was surprised to find that this wasn't at all spicy, and was actually kind of bland. I even left the chipotle chili in instead of removing it. We added more cumin to it, along with black & cayenne pepper. Thank you for posting this!
     
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RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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