Black-Eyed Peas With Coconut Milk |
|
 |
Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 4 |
|
From Bittman's, The Best Recipes in the World. This can refrigerated for up to a couple of days. 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 |
Directions:
1. Cook beans according to pkg directions.
2. 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.
3. 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.
|
|