Caribbean Style Black Eyed Peas

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, seeds and stem removed, minced (cover hands) 
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.