Black Eyed Pea Salad

• 1 pound dried black-eyed peas
• 1 teaspoon anchovy paste
• Juice of 2 limes
• 1 teaspoon molasses
• 3 serrano chilis, seeded, chopped (wear rubber gloves)
• 1/2 teaspoon chili powder
• 3 cloves garlic, minced
• 1/2 cup grated coconut
• 1 large cucumber, peeled, seeded, sliced
• 1 small bunch scallions, trimmed and sliced
• 2 tablespoons chopped mint leaves
• Salt to taste

1. Pick over peas and remove small stones and imperfect beans.
2. Place in a bowl and cover with cold water and soak for 8 hours or overnight.
3. Drain and rinse peas and place in a small saucepan.
4. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender.
5. Drain peas and allow to come to room temperature.
6. In a large bowl whisk together anchovy paste, lime juice, molasses.
7. Then stir in serrano chilies, chili powder, garlic, coconut.
8. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing.
9. Add salt to taste.
10. Serve immediately.

blackeyed peas, anchovy paste, molasses, serrano chilis, chili powder, garlic, grated coconut, cucumber, scallions, mint leaves, salt

Taken from www.foodnetwork.com/recipes/black-eyed-pea-salad-recipe.html (may not work)