| Caribbean-Style Black-Eyed Peas
1 cup of dried black-eyed peas
1 cup of diced ham
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon of dried thyme
1 teaspoon of black pepper
1 habanero pepper, seeds and stem removed, minced (cover hands)
1 can of coconut milk (14 to 16 oz), unsweetened
1 cup of water or broth
3 cups of hot cooked rice |
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Soak the 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). This recipe yields 4 to 6 servings.
Formatted for MC5 08-12-1999 by Joe Comiskey - joecomiskey@netzero.net |
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