Wyoming 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 oz) package frozen cut okra
1 large onion, chopped
4 cloves garlic, minced
1-2 teaspoon cajun seasoning or creole seasoning
1/4 teaspoon pepper
4 1/2 cups water
4 cups chopped collard greens or fresh spinach (wash the leaves well)
1 (14 1/2 oz) can stewed tomatoes


1. Rinse the peas in a collander; 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.