Black Eyed Peas With Coconut Milk Recipes

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.

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.

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).