Black Eyed Peas With Coconut Milk Recipes
BLACK-EYED PEAS WITH COCONUT MILK
From Bittman's, "The Best Recipes in the World." This can refrigerated for up to a couple of days.
Provided by Debbie R.
Categories Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
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
Posted for ZWT. I haven't made it yet so the yield and time are a guesstimate. Soaking time on peas not included. Be sure to wear gloves when working with the hot pepper. Be careful changing the servings on this recipe, it might get confusing since I had to refer to specific amounts in the directions :)
Provided by puppitypup
Categories Beans
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 321.7, Fat 7, SaturatedFat 5.6, Sodium 17.6, Carbohydrate 49, Fiber 8.5, Sugar 6.4, Protein 18.7
CURRIED BLACK-EYED PEAS
Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.
Provided by Karina Rivera
Number Of Ingredients 12
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.
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- In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then drain well.
- Meanwhile, in a large saucepan, melt the butter. Add the onion, ginger, garlic and chile and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add the berbere and turmeric and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until softened, about 5 minutes. Stir in the coconut milk and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes.
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