Traditional Field Peas

1 pound dried field peas
1 meaty ham bone
1 large onion, chopped, about 1 cup
1-2 ribs celery, thinly sliced
1 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

Rinse, pick over (for pebbles that may have escaped the cleaning process), and simmer field peas in water for about 1 1/2 hours. Rinse and drain the peas. In a slow cooker, combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth. Cover and cook on low for 5-6 hours. Add Cajun seasoning, oregano, and salt and pepper to taste. Continue cooking for 1-2 hours longer. Serve with hot cooked rice and sprinkle with sliced green onion if desired.