Curried Black-Eyed Peas

bean pea curry chile pepper garlic onion coconut cilantro lime juice vegan vegetarian winter new year's eve new year's day cookbooks

Karina Rivera

Unknown!

Source

Ingredients

6 garlic cloves, thinly sliced

2 small yellow onions, diced

1 habanero, stemmed, seeded, and super-small dice

1⁄4 cup olive oil, plus more as needed

1 Tbsp. salt, plus more as needed

3 Tbsp. curry powder

3 cups dried black-eyed peas (soaked overnight)

2 cups water

1 (13.5-ounce) can unsweetened coconut milk

1 tsp. black pepper

1 bunch cilantro, chopped

Juice of 2 limes

Method

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.