Post by mandie68 on Aug 6, 2006 12:16:02 GMT -5
1 1/2 cups dry black-eyed peas (about 9 1/2 oz)
4 cups water
2 cups cubed cooked ham
1 15 oz can white hominy, rinsed and drained
1 10 oz pkg frozen cut okra
1 large onion, chopped
4 cloves garlic, minced
1 to 2 teaspoons cajun or creole seasoning
1/4 teaspoon pepper
4 1/2 cups water
4 cups chopped collard greens or fresh spinach
1 14 1/2 oz can stewed tomatoes
1. Rinse peas; drain. In a large saucepan combine peas and the 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Drain and rinse peas.
2. In a 3 1/2 to 6-quart slow cooker (crock pot) combine peas, ham, hominy, frozen okra, onion, garlic, cajun seasoning, and pepper. Stir in 4 1/2 cups fresh water. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in collard greens and undrained tomatoes. Cover and cook about 10 minutes more. Ladle into bowls.
Makes: 8 servings
4 cups water
2 cups cubed cooked ham
1 15 oz can white hominy, rinsed and drained
1 10 oz pkg frozen cut okra
1 large onion, chopped
4 cloves garlic, minced
1 to 2 teaspoons cajun or creole seasoning
1/4 teaspoon pepper
4 1/2 cups water
4 cups chopped collard greens or fresh spinach
1 14 1/2 oz can stewed tomatoes
1. Rinse peas; drain. In a large saucepan combine peas and the 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Drain and rinse peas.
2. In a 3 1/2 to 6-quart slow cooker (crock pot) combine peas, ham, hominy, frozen okra, onion, garlic, cajun seasoning, and pepper. Stir in 4 1/2 cups fresh water. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in collard greens and undrained tomatoes. Cover and cook about 10 minutes more. Ladle into bowls.
Makes: 8 servings