|
Directions:
- Rinse black-eyed 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 slow cooker combine peas, ham, hominy, frozen okra, onion, garlic, cajun seasoning, and pepper. Stir in the 4 1/2 cups fresh water.
- Cover 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 for 10 minutes more. Ladle into bowls.
Nutrition Fact per Serving: 245 cal. 5 g total fat(1 g sat. fat), 20 mg chol., 673 mg sodium, 35 g carb, 7 g fiber, 16 g pro.
|
