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Field Peas and Rice



  • 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


  1. Rinse, pick over, and simmer field peas in water until tender, about 1 1/2 hours.
  2. Rinse and drain the peas.
  3. In slow cooker combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth.
  4. Cover and cook on LOW for 5 to 6 hours.
  5. Add Cajun seasoning, oregano, and salt and pepper to taste. 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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