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Tijuana Hoppin' John (Crock Pot)

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“From "Sunset Crockery Cookbook"”
11hrs 30mins

Ingredients Nutrition


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

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