New Year'S Black Eyed Peas

• 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

1. Simmer black-eyed peas with 4 cups of water for 45 minutes, or until tender, adding water as needed.
2. Add salt to cooked peas and water and let stand for 10 minutes. Drain water.
3. 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.
4. Add ginger, garlic, chili powder, and coconut milk, and bring to a simmer. Stir in stock, tumeric, and coriander.
5. Serve over white rice. Garnish with chopped cilantro and scallions.

eyed peas, salt, olive oil, red onion, tomatoes, jalapeno chiles, ginger, garlic, chili powder, coconut milk, vegetable stock, ground tumeric, ground coriander, fresh cilantro, scallion, white rice

Taken from food52.com/recipes/2402-new-year-s-black-eyed-peas (may not work)