Black Eyed Peas With Coconut Milk Food

BLACK-EYED PEAS WITH COCONUT MILK

Steps:

• Cook beans according to pkg directions.
• Heat oil over med-high heat for one minute. Add garlic and ginger. Cook, stirring, until garlic colors--about 1 minute. Add beans, cayenne and coconut milk. Bring to a boil, then lower heat for simmering.
• Cook until most of the coconut milk is absorbed and beans are very soft, about 20 minutes. Stir in lime juice. Taste; use salt and pepper for seasoning if desired.

SWAHILI BLACK-EYED PEAS IN COCONUT MILK

Steps:

• Wash, soak and rinse the peas per package instructions.
• In a large pot, combine peas and just enough water to cover. Bring to a boil. Reduce heat, cover and simmer until the peas begin to become tender and most of the water is absorbed.
• Stir in 1/4 c coconut milk and 1/2 c water. Continue to simmer over low heat, adding additional water as needed to prevent the peas from becoming dry.
• Meanwhile, heat oil in separate skillet, add curry powder and stir for a minute. Fry the onion and chile pepper until tender.
• Add the onion and chile mixture to the peas and continue to simmer until peas are tender enough to eat.
• Add the remaining coconut milk and water, cover and turn to simmer. Cook 5-10 minutes longer, stirring occassionaly. Season to taste, serve with rice or Chapati (unleavened bread).

CURRIED BLACK-EYED PEAS

Steps:

• In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
• Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
• Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
• Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

BLACK-EYED PEAS IN TAMARIND-COCONUT CURRY - IMLEE LOBHIA

Steps:

• Combine the peas, turmeric and 7 cups of the water in a heavy-bottomed 6 quart or larger stockpot or Dutch oven over medium-high heat and bring to a boil.
• Reduce heat to medium-low, partially cover, and simmer for 30-40 minutes, until the peas soften. Remove from heat and let stand while preparing the remaining ingredients - they do not need to be drained.
• Soak the tamarind pulp in the remaining cup of water for 30 minutes. Break apart with a fork and squeeze the pulp with your hand. Strain through a fine strainer, discarding the solids.
• Place the tamarind juice and tomato in a food processor and grind into a watery paste. Reserve.
• Warm coconut oil in an 8-in skillet over medium-high heat. Add the onion and cook for 6-7 minutes until browned and caramelized. Add the ginger and garlic and cook for 1 minute.
• Slowly and carefully add the tamarind-tomato paste, the fresh chiles and the brown sugar to the frying pan. Stir well and cook for 4 minutes. Remove from the heat and transfer the mixture to the stockpot with the black-eyed peas.
• Return the stockpot to medium-high heat and add the coriander, red chile powder and salt. SImmer, uncovered, for 10 minutes.
• Add the coconut milk and cook for 1 minute or so, until warmed through. Remove from heat.
• Transfer to a serving bowl. Garnish with the cilantro. Serve with white or brown basmati rice, roti or naan.

BLACK EYED PEAS WITH COCONUT RICE AND AVOCADO SALSA

Steps:

• Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
• Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
• Cover and cook until rice is done, about 20 minutes.
• Heat black eyed peas in a separate saucepan.
• Combine vegetables and cilantro to create a coarse salsa.
• Add lime juice, if using, and season with salt and pepper.
• Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
• Dig in.

GOAN BLACK-EYED PEAS (SLOW COOKER)

Steps:

• Put the black-eyed peas in the slow cooker - no need to presoak.
• Peel and chop the tomatoes (or do what I did - use canned).
• Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
• Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
• Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours). (See note about water. One reviewer reports using 6 cups and that that was enough.).
• Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
• Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
• NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.