Dixie Ham Stew

• 1 1/2 cups dried black-eyed peas
• 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 garlic cloves, minced
• 1 -2 teaspoon cajun seasoning or 1 -2 teaspoon creole seasoning
• 1/4 teaspoon pepper
• 4 1/2 cups water
• 4 cups chopped collard greens (wash the leaves well) or 4 cups fresh spinach (wash the leaves well)
• 1 (14 1/2 ounce) can stewed tomatoes

1. Rinse the peas in a colander; drain well.
2. Add the peas and 4 cups water to a saucepan.
3. Bring to a boil; lower heat and simmer, uncovered for 10 minutes; drain and rinse.
4. Add the peas, ham, hominy, frozen okra, onion, garlic, Cajun seasoning, and pepper to a large slow-cooker.
5. Add in 4 1/2 cups water.
6. Cover and cook on LOW for 8-10 hours.
7. Increase to HIGH setting and add collard greens and tomatoes; cover and cook 10 minutes.
8. Check seasoning to taste and adjust as necessary.
9. Ladle into soup bowls.

blackeyed peas, water, ham, white hominy, okra, onion, garlic, cajun seasoning, pepper, water, collard greens, tomatoes

Taken from www.food.com/recipe/dixie-ham-stew-89819 (may not work)