Caribbean-Style Black-Eyed Peas

1 c Dried black-eyed peas
1/2 c Diced ham; (up to 1)
2 Cloves garlic; minced
1 md Onion; chopped
1/2 ts Dried thyme
1/4 ts Black pepper
1 Habanero pepper; seeds and stem removed, Minced; (cover hands)
1 cn Coconut milk; unsweetened, (14 to 16 Oz)
1/4 c Water or broth
3 c 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.