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Author Notes: Down South, everyone eats black eyed peas (generally seasoned with ham hocks or hog jowl) on New Year's Day to bring good luck through out the year. This recipe was inspired by Marcus Samuelsson's "Saucy Black Eyed Peas" as a way to get your black eyed peas on New Year's Day without the guilt and the sodium of hog jowl or ham hocks. It's a flavorful and healthy way to start the new year. —elfleming
- 1 cup dried black eyed peas, soaked overnight in cold water and drained
- 1.5 teaspoons salt
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 1.5 cups chopped tomatoes (can used canned)
- 2-3 pickled jalapeno chiles, minced
- 1 1 inch piece of ginger, peeled and minced
- 2 cloves garlic, minced
- 1 tablespoon chili powder (I use hot ancho)
- 1.5 cups coconut milk
- 1 cup vegetable stock
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon ground coriander
- 1 tablespoon chopped fresh cilantro
- 1 scallion, sliced on the diagnoal
- 2 cups cooked white rice
- Simmer black-eyed peas with 4 cups of water for 45 minutes, or until tender, adding water as needed.
- Add salt to cooked peas and water and let stand for 10 minutes. Drain water.
- In a deep pot, heat olive oil to medium. Add onion and saute until soft. Add tomatoes and chiles and saute an additional 2 minutes.
- Add ginger, garlic, chili powder, and coconut milk, and bring to a simmer. Stir in stock, tumeric, and coriander.
- Serve over white rice. Garnish with chopped cilantro and scallions.
- This recipe was entered in the contest for Your Best Recipe for Beans