Tijuana Hoppin' John (Crock Pot)

• 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
• 14 teaspoon pepper
• 14 teaspoon baking soda
• 1 dried chipotle chiles or 1 canned chipotle chile
• 12 cup short-grain brown rice
• 3 large tomatoes, peeled & chopped
• salt

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.

blackeyed peas, water, water, onion, garlic, green chilies, ground cumin, pepper, baking soda, chiles, shortgrain brown rice, tomatoes, salt

Taken from www.food.com/recipe/tijuana-hoppin-john-crock-pot-112106 (may not work)