Caribbean Style Black Eyed Peas<\/p>\n
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1 C. dried black-eyed peas<\/p>\n
1\/2 to 1 C. diced ham<\/p>\n
2 cloves garlic, minced<\/p>\n
1 medium onion, chopped<\/p>\n
1\/2 tsp. dried thyme<\/p>\n
1\/4 tsp. black pepper<\/p>\n
1 haba\u00f1ero pepper, seeds and stem removed, minced (cover hands)<\/p>\n
1 can coconut milk, unsweetened (14 to16 oz.)<\/p>\n
1\/4 C. water or broth<\/p>\n
3 C. hot cooked rice<\/p>\n
<\/p>\n
Soak black-eyed peas overnight; drain. Combine peas with ham, garlic, onion, thyme, pepper, minced haba\u00f1ero, 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).<\/p>\n","protected":false},"excerpt":{"rendered":"
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 haba\u00f1ero 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 haba\u00f1ero, coconut milk, and…<\/p>\n