Recipe: Southern Ham Stew (using black-eyed peas and greens, crock pot)

SOUTHERN HAM STEW

"Dish up down home cooking with this hearty stew featuring Southern standbys: collard greens, black-eyed peas, okra, and hominy."

1 1/2 cups dry black-eyed peas (about 9 1/2 ounces)
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 cloves garlic, minced
1 to 2 teaspoons Cajun or Creole seasonings (or Homemade Cajun Seasoning)
1/4 teaspoon pepper
4 1/2 cups water
4 cups collard greens or fresh spinach, chopped
1 (14 1/2 ounce) can stewed tomatoes

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.

In a 3 1/2 to 6 quart crockery cooker combine peas, ham, hominy, frozen okra, onion, garlic, Cajun or Creole seasoning, and pepper. Stir in the 4 1/2 cups fresh water.

Cover crock pot and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.

If using LOW heat setting, turn to high heat setting. Stir in collard greens and undrained tomatoes. Cover and cook about 10 minutes more on HIGH heat setting or until heated through. Ladle into bowls.

Makes 8 servings
Adapted from source: Better Homes and Gardens Crockery Cooking