Black-Eyed Peas With Coconut Milk

Name: Black-Eyed Peas With Coconut Milk
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 cups dried beans (black-eyed peas, lentils, chickpeas, black or red beans); 2 tablespoons corn oil; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 1/4 teaspoon cayenne (or to taste); 2 cups coconut milk; 1 tablespoon fresh lime juice

(2)

Recipe by Debbie R.

From Bittman's, "The Best Recipes in the World." This can refrigerated for up to a couple of days.

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READY IN: 1hr 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

cups dried beans (black-eyed peas, lentils, chickpeas, black or red beans)
2

tablespoons corn oil
1

tablespoon minced garlic
1

tablespoon peeled and minced fresh ginger
¹⁄₄

teaspoon cayenne (or to taste)
2

cups coconut milk
1

tablespoon fresh lime juice

DIRECTIONS

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.

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