Ingredients

• 1 lb dried black-eyed peas
• 2 quarts water, plus
• 3 cups water
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 (7 ounce) can diced green chilies
• 2 teaspoons ground cumin
• 1/4 teaspoon pepper
• 1/4 teaspoon baking soda
• 1 dried chipotle chiles or 1 canned chipotle chile
• 1/2 cup short-grain brown rice
• 3 large tomatoes, peeled & chopped
• salt

Instructions

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.