Field Peas and Rice

Field Peas and Rice
Photo: Diana Rattray
    9 hrs 40 mins

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
  • salt and pepper, to taste
  • hot cooked rice for 6
  • sliced green onions, 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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