Black Eyed Peas With Coconut Milk Recipes

Steps:

• Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
• Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
• Mix rice and curry sauce together in a large bowl.

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:

• 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.

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).