Black-Eyed Peas with Coconut Milk

• 2 cups dried black-eyed peas, rinsed and picked over
• 2 tablespoons corn, grapeseed, or other neutral oil
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1/4 teaspoon cayenne, or to taste (this dish is not normally made fiery hot)
• 1 tablespoon tamarind paste, homemade (page 585) or store-bought, or fresh lime juice
• 2 cups coconut milk, homemade (page 584) or canned
• Salt and black pepper to taste

1. Soak the beans for several hours or overnight, then drain.
2. If you have no time to soak at all, thats okay toojust allow for more cooking time.
3. Drain the beans and cook in water to cover until tender, usually 30 to 60 minutes.
4. Drain.
5. Put the oil in a large skillet or saucepan over medium-high heat.
6. A minute later, add the garlic and ginger and cook, stirring, until the garlic colors, about a minute.
7. Add the beans, then the cayenne, tamarind (if youre using lime juice, hold it out until the last minute), and coconut milk.
8. Bring to a boil, then adjust the heat so the mixture simmers.
9. Cook until most of the coconut milk is absorbed and the beans are very soft, another 20 minutes or so.
10. Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple of days before reheating gently.

blackeyed peas, corn, garlic, fresh ginger, cayenne, tamarind paste, coconut milk, salt

Taken from www.epicurious.com/recipes/food/views/black-eyed-peas-with-coconut-milk-386234 (may not work)