Caribbean Style Black Eyed Peas

 

1 C. dried black-eyed peas

1/2 to 1 C. diced ham

2 cloves garlic, minced

1 medium onion, chopped

1/2 tsp. dried thyme

1/4 tsp. black pepper

1 habañero pepper, seeds and stem removed, minced (cover hands)

1 can coconut milk, unsweetened (14 to16 oz.)

1/4 C. water or broth

3 C. hot cooked rice

 

Soak black-eyed peas overnight; drain. Combine peas with ham, garlic, onion, thyme, pepper, minced habañero, coconut milk, and water in a slow cooker. Cover and cook on low 8 to 12 hours. Before serving, mix in rice (You can make the rice the night before and refrigerate; add to peas about 30 minutes before serving, turn to high, and heat through).