Field Peas and Rice
• 1 pound dried field peas or black-eyed peas
• 1 meaty ham bone
• 1 large onion, chopped, about 1 cup
• 1 to 2 ribs celery, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon Cajun or Creole seasoning
• 1/4 teaspoon dried leaf oregano
• salt and pepper, to taste
• hot cooked rice for 6
• sliced green onions, for garnish
Rinse, pick over, and simmer field peas in water until tender, about 1 1/2 hours. Rinse and drain the peas. In slow cooker combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth. Cover and cook on LOW for 5 to 6 hours. Add Cajun seasoning, oregano, and salt and pepper to taste. Continue cooking for 1 to 2 hours longer. Serve with hot cooked rice and sprinkle with sliced green onion, if desired.
Serves 6.