Recipe Categories : Caribbean | Crockpot
Ingredients
- 1 cup dried black-eyed peas
- ½ - 1 cup diced ham
- 2 cloves garlic, minced
- 1 medium onion, chopped
- ½ tspn dried thyme
- ¼ tspn black pepper
- 1 habanero pepper, seeds and stem removed, minced
- 1 x 14 oz can coconut milk, unsweetened
- ¼ cup water or broth
- 3 cups hot cooked rice
Preparation & Cooking instructions
- Soak black-eyed peas overnight then 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.
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