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 PREPARATION: 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.