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Caribbean-Style Black-Eyed Peas

User Rating 5 Star Rating (2 Reviews)


Black Eyed Peas
Alejandro Rivera/E+/Getty Images
Coconut milk and habanero pepper gives these slow cooker black-eyed peas Caribbean flavor. 

Yield: Serves 4 to 6


  • 1 cup dried black-eyed peas
  • 1/2 to 1 cup diced ham
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 habanero pepper, or less, seeds and stem removed, very finely minced (use rubber gloves)
  • 1 can coconut milk, unsweetened (14 to 16 oz)
  • 1/4 cup water or broth
  • 3 cups hot cooked rice


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).

Serves 4 to 6.


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User Reviews

Reviews for this section have been closed.

 5 out of 5
I loved it!, Member Sjokees

Being Dutch I had no experience at all with black-eyed peas and with a slow cooker. This was my very first recipe and I loved it! It is sweet and creamy and you can still taste the pepper and the salt of the ham. A great combination! The ingredients were a little hard to find over here but very much worth it. I will definitely make this again!

3 out of 3 people found this helpful.

See all 2 reviews

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