Saigon Hoppin' John

• 1 cup dried black-eyed peas
• 1 cup uncooked rice
• 1 teaspoon ground ginger
• 4 inches lemon grass, bruised and cut into 4 sections, plus 1 stalk for garnish
• 1 cup coconut milk
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon sugar
• 1/4 cup cilantro
• Black pepper to taste

1. Wash peas in a strainer; soak 4 hours in ample fresh water.
2. When ready, boil 6 cups water in a 4-quart pot.
3. Add peas, and maintain a low boil, uncovered, 25 minutes.
4. Add all remaining ingredients but the extra lemon grass stalk and the cilantro; when mixture comes to a boil again, reduce to simmer, and cook, covered, 20 minutes.
5. Add cilantro and salt and pepper to taste.
6. Adjust consistency to soupiness with water, if necessary, and serve in bowls, steaming hot, with an inch of fresh lemon grass.

blackeyed peas, rice, ground ginger, lemon grass, coconut milk, salt, sugar, cilantro, black pepper

Taken from cooking.nytimes.com/recipes/11257 (may not work)