1 lb. dried black eye peas
2 qt. plus 3 C. water
1 medium onion, chopped
3 cloves garlic, minced
1 (7 oz.) can diced green chiles
2 tsp. ground cumin
1/4 tsp. pepper
1/4 tsp. baking soda
1 dried or canned chipotle chile
1/2 C. brown rice
3 large tomatoes, peeled and chopped
Salt to taste
Rinse and sort through peas.
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. Remove pan from heat, cover and let stand for 1 hour.
Drain and rinse peas, discarding cooking water.
In crockpot, combine onion, garlic, green chiles, cumin pepper, baking soda and chipotle chile. Stir in peas; pout in remaining 3 cups water. Cover and cook on LOW until peas are tender to bite (9 to 10 hours).
Remove and discard chipotle chile; stir in rice and tomatoes.
Increase heat to HIGH; cover and cook until rice is tender (45 to 55 minutes more). Season to taste with salt.
Recipe serves 6 to 8.