CALIFORNIA HOPPIN' JOHN >From Sunset Crockery Cookbook Serves 8 1 pound dried black-eyed peas 2 quarts plus 3 cups water 1 medium onion, finely chopped 3 cloves garlic, minced 1 7 oz can diced green chilies 2 teaspoons ground cumin 1/4 teaspoon pepper 1/4 teaspoon baking soda 1 dried or canned chipotle chile 1/2 cup short-grain brown rice 3 large tomatoes, peeled & chopped salt to taste Rinse and sort through peas. In a deep 3 1/2 to 4 quart pan, bring 2 quarts of the water to a boil over high heat. Add peas. Let water return to a boil; then boil, uncovered, for 2 minutes. Remove pan from heat, cover, and let stand for 1 hour. Drain and rise peas, discarding cooking water. In a 3 1/2 quart or larger slow cooker, combine onion, garlic, green chilies, cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in remaining 3 cups water. Cover and cook at low setting until peas are tender and to bite (9 to 10 hours). Remove and discard chipotle chile; stir in rice and tomatoes. Increase cooker setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes). Season to taste with salt. Serve in wide shallow bowls.