Black-Eyed Peas with Coconut MilkPrep: 20 min Cook: 60 min Servings: 4by Mihir Shah32 recipes>
I adapted this from a recipe I found in the San Francisco Chronicle. My parents have told me that eating Black-Eyed Peas for the New Year was good luck. I made these for my New Year's Eve party and they were a big hit. Went really well with the Steamed Salmon I prepared.
- 1 cup black-eyed peas
- 2 tbsp butter
- 2 tbsp olive oil
- 1 red onion, sliced
- 2 large tomatoes, chopped
- 1 habanero chile, seeds removed and diced
- 1 inch piece of ginger, peeled and chopped
- 2 tsp chili powder
- 1 cup coconut milk
- 1 tsp turmeric
- 1 cup vegetable stock
- 1 tsp salt
- 2 cilantro sprigs, chopped
- 1 scallion, trimmed and sliced
- 1 tbsp brown sugar
- Make sure you soak your peas in cold water for a few hours before preparing this dish.
- Add the peas to 4 cups of water in a large dutch oven or something similar (I like caste iron for this dish). Simmer, uncovered, for about 45 minutes or until the peas are tender. Add water as needed. Drain and set aside.
- Melt butter along with olive oil in the same pot. Add onion, tomatoes and chile, and saute for about 10 minutes. Add garlic, ginger, chili powder, coconut milk, and sugar and bring to a simmer. Stir in the turmeric and stock. After about a minute or two, reduce heat to low and simmer (uncovered) for about 15 minutes.
- Add the peas and salt and cook for about 10 more minutes.
- Add your cilantro and scallion and serve.
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