Ingredients for Tijuana Hoppin John Crock Pot
- Dried Black Eyed Peas
- 3 cups water
- 1 medium onion, chopped
- Garlic Cloves
- Diced Green Chilies
- Ground Cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- Dried Chipotle Chiles
- Short Grain Brown Rice
- 1 (14.5 ounce) can diced tomatoes (undrained)
- Salt to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tijuana Hoppin John Crock Pot? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tijuana Hoppin John Crock Pot
- Rinse 1 cup dried black-eyed peas and pick out any debris.
- In a large pot, bring 2 quarts of water to a boil over high heat.
- Add the rinsed black-eyed peas.
- Return to a boil, then boil uncovered for 2 minutes.
- Remove from heat, cover, and let stand for 1 hour.
- Drain the peas thoroughly, rinsing well to remove any skins.
- In a 3 1/2-quart or larger slow cooker, combine 1 medium onion (chopped), 2 cloves garlic (minced), 4 ounces canned green chiles (chopped), 1 teaspoon ground cumin, 1/2 teaspoon black pepper, 1/2 teaspoon baking soda, and 1 chipotle chile in adobo sauce (finely chopped).
- Add the drained black-eyed peas to the slow cooker.
- Pour in 3 cups of water.
- Cover and cook on low for 6-8 hours, or until peas are tender but still hold their shape.
- Remove and discard the chipotle chile.
- Stir in 1 cup long-grain rice and 1 (14.5 ounce) can diced tomatoes (undrained).
- Increase the slow cooker setting to high.
- Cover and cook for 20-30 minutes, or until the rice is tender.
- Season to taste with salt.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
28g
Fat
1g
Carbs
16g
