December 18, 2010

Southern Ham Stew

Prep: 20 minutes, Cook: 8 to 10 hours on low or 4 to 5 hours on high. Makes: 8 servings.

1-1/2 C. dry black eyed peas(about 9-1/2 oz)
4 C. water
2 C. cubed cooked ham
1 15oz. can. white hominy, raised and drained
1 10oz. pkg. frozen cut okra
1 large onion, chopped
2 tsp. bottled minced garlic (4 cloves)
2 tsp. Cajun or Creole seasoning
1/4 tsp. black pepper
4-1/2 C. water
4 C. chopped fresh collard greens or fresh spinach
1 14-1/2oz. can. stewed tomatoes, undrained

   Rinse black eyed peas; drain. In a large saucepan combine black eyed peas and the 4 cups water. Bring to boiling;reduce heat. Simmer, uncovered, for 10 minutes.Drain and rinse black eyed peas.
   In a 3-1/2 to 6 quart slow cooker combine black eyed peas, ham, hominy, frozen okra, onion, garlic, Cajun seasoning and pepper. Stir in the 4-1/2 cups water.
   Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

If using low heat, turn to high heat. Stir in collard greens and undrained tomatoes. Cover and cook for 10 minutes more.

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