Dixie Ham Stew - cooking recipe

Ingredients

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

Preparation

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