- Saucy Black-eyed Peas
- 1 bag of blackeyes, soaked in cold water for eight hours and drained
- 1 large red onion, sliced
- 4 tomatoes, chopped
- 2 habanero chiles, seeds and ribs removed, minced
- 2 garlic cloves, minced
- ginger, peeled and chopped - about a palmfull
- 2 teaspoons chili powder
- 1 can coconut milk
- 2 teaspoon ground turmeric
- chicken or vegetable stock
- cilantro, chopped
- 2 bunches green onions chopped, seperate green ends from onion ends
- 2 red bell peppers chopped
- Preparation
- Start your rice cooker with a couple cups of white rice.
- Combine the peas with 4 cups of water in a large saucepan and simmer, uncovered for 45 minutes, or until tender. Add water as needed but not too much so it ends up with a nice thick broth.
- Saute onion, onion ends of the green onions, garlic and chile in butter. Add ginger, chili powder, turmeric, chicken stock and coconut milk and simmer till it starts getting thicker.
- Add black-eyes with their liquid, you may want to drain some of it off. Add bell pepper, green onion tops, cilantro and tomatoes, keep it on the burner just long enough to heat it all.
- Serve over rice.
