Field Peas and Rice

Field Peas and Rice
Photo: Diana Rattray
  • 9 hrs 40 mins
  • Prep: 100 mins,
  • Cook: 8 hrs
  • Yield: serves 6
Ratings

A meaty ham bone flavors these comforting field peas. Use dried field peas or black-eyed peas in this recipe, and be sure to bake a fresh pan of cornbread for serving!

What You'll Need

  • 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
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • 6 cups hot cooked rice
  • 1/2 cup green onions (sliced, for garnish)

How to Make It

  1. Rinse, pick over, and simmer field peas in water until tender, about 1 1/2 hours.
  2. Rinse and drain the peas. In slow cooker combine peas with ham bone, onion, celery and garlic.
  3. Add 1 cup water or broth. Cover and cook on LOW for 5 to 6 hours.
  4. Add Cajun seasoning, oregano, and salt and pepper to taste.
  5. Continue cooking for 1 to 2 hours longer.
  6. Serve with hot cooked rice and sprinkle with sliced green onion, if desired.

    Serves 6

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