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goan-style black eyed peas

Goan-style Black Eyed Peas

Hearty but simple to make, this goan-style black eyed peas stew features filling black eyed peas paired with indian spices such as turmeric, cumin and coriander, as well as sweet and creamy coconut milk.
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Ingredients Equipment Method

Ingredients
  

  • 16 oz dry black eyed peas
  • drizzle of good oil or butter
  • 1 large yellow onion, diced
  • 1/2 inch cube of ginger, grated (I freeze mine and use a microplane grater)
  • 2 cloves garlic, minced
  • 2 small jallapeno peppers (or 1 if you don't like heat), seeds and white pith removed, diced
  • 1-2 tsp salt, or per your taste
  • 1 tsp each of: turmeric powder, cumin powder, coriander powder
  • 2 medium tomatoes, cubed
  • 1 15 oz coconut milk (we use light coconut milk)
  • 1 cup water, optional
  • fresh cilantro, lime, scallions for garnish

Equipment

  • 1 pressure cooker or instant pot

Method
 

First, prepare your beans
  1. Rinse beans and look them over for any rocks. Add beans to a bowl and cover by 3 inches of water, and let soak overnight.
  2. In the morning, rinse the beans and add to a pressure cooker or instant pot and cover by 3 inches of water.
  3. Pressure cook for 8 minutes, then turn the pressure cooker off and let the pressure come down on its own.
  4. Drain and set aside.
Make the rest of the dish
  1. In the same pot you used to cook the beans, saute the onion in a little oil or butter until beginning to release their aroma, stirring often so it doesn't burn.
  2. Add in the: ginger, garlic, salt, jallapenos, and spices to the pot. Cook so that the spices release their aroma, about 2 minutes or so.
  3. Add in the tomatoes and coconut milk. Bring it to simmer and cook for about 3-5 minutes until the tomatoes start to break down.
  4. Add the beans back in and give everything a good stir. If the consistency is to your liking, do not add any more water. If you'd like it more like a soup, add in the water.
  5. Cook for another 5-10 minutes to heat through, on simmer, and serve.
  6. You can serve it with rice, and add a drizzle of lime, cilantro and scallions on the top. Enjoy!