Field Peas and Rice

Field Peas and Rice

Diana Rattray

  • Total: 9 hrs 40 mins
  • Prep: 100 mins
  • Cook: 8 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
812 Calories
2g Fat
175g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 812
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 3mg 1%
Sodium 1266mg 55%
Total Carbohydrate 175g 64%
Dietary Fiber 10g 34%
Protein 20g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A meaty ham bone flavors these comforting field peas. Use dried field peas or black-eyed peas in this recipe, and be sure to bake a fresh pan of cornbread for serving!


  • 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
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • 6 cups hot cooked rice
  • Garnish: 1/2 cup green onions (sliced)

Steps to Make It

  1. Gather the ingredients.

  2. Rinse, pick over, and simmer field peas in water until tender, about 1 1/2 hours.

  3. Rinse and drain the peas. In slow cooker combine peas with ham bone, onion, celery and garlic.

  4. Add 1 cup water or broth. Cover and cook on LOW for 5 to 6 hours.

  5. Add Cajun seasoning, oregano, and salt and pepper to taste.

  6. Continue cooking for 1 to 2 hours longer.

  7. Serve with hot cooked rice and sprinkle with sliced green onion, if desired.

  8. Enjoy!