Pigeon Peas And Rice - cooking recipe

Ingredients

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

Preparation

Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
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.
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.
Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.