Rachels Vegan Cilantro Lime Black Eyed Peas Recipes

Steps:

• In a small saucepan or frying pan, heat up the olive oil. Saute the onion and garlic until nice and brown.
• Wash the black-eyed peas and remove any stones, dirt, etc. Put them into a Dutch oven (although being ghetto, I use my hand-me-down lobster pot and it works just fine. Any large pot will do.).
• Add the browned onion, plus all the other ingredients listed. Mix well. Bring it to a boil.
• Lower the temperature to medium/medium-high. Cover the Dutch Oven or pot and let it all simmer for about 70-90 minutes or until the peas are nice and tender.
• Awesome side dish, or great when served over brown rice with some greens for a complete vegan meal!

Steps:

• Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.

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.