Caribbean-Style Black-Eyed Peas

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#17050

serves/makes:

ready in:
over 5 hrs

ingredients

1 cup dried black-eyed peas
1/2 cup diced ham
2 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 Habanero pepper, seeds and stem removed, Minced
1 can (14 to 16 ounce size) coconut milk, unsweetened
1/4 cup water or broth
3 cups hot cooked rice

directions

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).

added by

Marva

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.