Ingredients

1 C. dried black-eyed peas
1/2 C. diced ham to 1 C.
2 garlic cloves minced
1 medium onion chopped
1/2 tsp. dried thyme
1/4 tsp. black pepper
1 habanero pepper seeds and stem
removed, minced cover hands
1 can coconut milk-14 to 16 oz. unsweetened
1/4 C. water or broth
3 C. hot cooked rice

Cooking Instructions

Soak black-eyed peas overnight. Drain. Combine peas with ham, garlic, onion, thyme, pepper, minced habanero, coconut milk, and water in a crock pot. 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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)