Dixie Ham Stew
prep time 20 minutes cook time 2 hours on stove. In a
Slow Cooker: 4 hours 10 minutes to 8 hours 10 minutes
makes 8 servings
1½ cups dry black-eyed peas (about 9½ ounces dry, or two cans, or 1 bag frozen, about 1 pound)
* (4 cups water if using dry peas)

-- With canned Peas --
2 cups cooked ham
1 can white hominy (15 ozs rinsed & drained)
1 pkg (10 oz.) frozen cut okra
1 large onion, chopped
4 cloves garlic, minced
1 to 2 teaspoons, Cajun
or Creole seasoning
¼ teaspoon pepper
4½ cups water
4 cups chopped collard greens
or fresh spinach
1 14½ oz. can stewed tomatoes
1 can black beans (optional)
[If using dry peas: 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 3½ to 6 quart slow cooker combine (canned or cooked) peas, ham, hominy, frozen okra, onion, garlic, Cajun seasoning and pepper. Stir in 4½ cups fresh water. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4-5 hours, (if using slow cooker). If not using slow cooker, use large pot or Dutch Oven, bring to boil, then simmer for about an hour (longer won't hurt anything, just keep to a simmer).

Just before adding collard greens, bring back to a boil. Stir in collard greens and un-drained tomatoes. Lower heat to simmer again, cover and cook about  10 minutes more. Ladle into bowls.

(We don't use okra, we often add the black beans. We like it with Collard  greens.) (We don't use the slow cooker.)

Recipe from: BIGGEST BOOK OF SLOW COOKER RECIPES (Better Homes and Gardens, 




Return To Recipes