Crockpot Caribbean-Style Black-Eyed Peas

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Crockpot Caribbean-Style Black-Eyed Peas

 

1 cup dried black-eyed peas

2 garlic cloves, minced

1 medium onion, chopped

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1 habanero pepper or Jalapeno, seeds and stem removed,

minced

1 14 to 16 oz. can coconut milk, unsweetened

1/4 cup water or broth

3 cups hot cooked rice

dash liquid smoke (optional)

 

Soak black-eyed peas overnight; drain. Combine peas,

garlic, onion, thyme, pepper, minced habanero, coconut

milk, dash liquid smoke 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).

Yields 4 to 6 servings.

 

 

 

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