Prep 20 mins
Cook 8 hrs
A down-home delicious stew that my family loves.
- 1 1⁄2 cups dried black-eyed peas
- 4 cups water
- 2 cups cubed cooked ham
- 1 (15 ounce) can white hominy, rinsed and drained
- 1 (10 ounce) package frozen cut okra
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 -2 teaspoon cajun seasoning or 1 -2 teaspoon creole seasoning
- 1⁄4 teaspoon pepper
- 4 1⁄2 cups water
- 4 cups chopped collard greens (wash the leaves well) or 4 cups fresh spinach (wash the leaves well)
- 1 (14 1/2 ounce) can stewed tomatoes
- Rinse the peas in a colander; drain well.
- Add the peas and 4 cups water to a saucepan.
- Bring to a boil; lower heat and simmer, uncovered for 10 minutes; drain and rinse.
- Add the peas, ham, hominy, frozen okra, onion, garlic, Cajun seasoning, and pepper to a large slow-cooker.
- Add in 4 1/2 cups water.
- Cover and cook on LOW for 8-10 hours.
- Increase to HIGH setting and add collard greens and tomatoes; cover and cook 10 minutes.
- Check seasoning to taste and adjust as necessary.
- Ladle into soup bowls.
A really easy and delicious stew! I will be making this again. We have no collard greens in Australia, so I used mustard greens (gai choy) instead and I used fresh okra. I cooked the stew on the stove top for about an hour, rather than using a slow cooker. Thanks for a great recipe!!
Down home cooking at it's best! I made this stew last night with a couple of changes to the recipe. Instead of using peas, I used lima beans because that's what I had on hand. I also simmered it on the the stovetop instead of using the crockpot. I loved the addition of the hominy and collards...yummy!! I used 1/2 t cajun seasoning and the recipe was perfect for my tastes. My son added some hot sauce to his bowl and declared it was delicious. The recipe was very good served with hot cornbread. This will be a great fall/winter recipe. I can't wait to try it again using peas. Thanks a bunch for sharing this recipe!
This was a big hit for our New Year's day and offered everything needed for luck. It also was the best pot of peas to ever come out of the crock pot. The varied flavors were accented with sprinkles of a vinegary pepper sauce and of course southern cornbread. I added 2 finely chopped carrots, 2 bay leaves, and used a ham bone along with the chunks of ham. I did add the tomatoes at the start instead of the end and stirred in a (thawed!) 10oz block of frozen spinach right before serving. Scrumptious! Thank you for sharing the recipe!