Ingredients:
- 1 cup dried black-eyed peas
- 1/2 to 1 cup diced ham
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 habanero pepper, or less, seeds and stem removed, very finely minced (use rubber gloves)
- 1 can coconut milk, unsweetened (14 to 16 oz)
- 1/4 cup water or broth
- 3 cups hot cooked rice
Preparation:
Soak black-eyed peas overnight; drain. Combine peas with ham, garlic, onion, thyme, pepper, minced habanero, 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). Serves 4 to 6.
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