Pigeon Peas And Rice

• 2 1/2 cups dried pigeon peas, rinsed and picked over (1 pound, black-eyed peas can be substituted)
• 8 cups water or 6 1/2 cups water and 1 1/2 cups coconut milk
• 1/2 1 turkey neck, whole smoked or 3 -4 pigs tails
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 1 pickled habanero peppers (Scotch Bonnet) or 1 1/2 teaspoons red hot pepper sauce (Papa Joe's brand Scotch Bonnet red hot-pepper sauce recommended)
• 1 1/2 cups long-grain white rice, rinsed and drained
• salt
• ground black pepper

1. Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
2. In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
3. Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
4. Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.

peas, water, turkey neck, yellow onion, garlic, peppers, longgrain white rice, salt, ground black pepper

Taken from www.food.com/recipe/pigeon-peas-and-rice-374021 (may not work)