This memorable preparation of black-eyed peas combines the flavors of lemongrass and coconut with fresh ginger. Serve over simple steamed jasmine rice with sautéed green beans on the side for a satisfying meal.
prep time: 30 minutes | cooking time: 40 minutes
- 2 cups fresh or dried black-eyed peas
- 1½ cups light vegetable stock or water
- 1½ cup light organic coconut milk
- 5 stalks lemongrass
- 1 tablespoon minced ginger
- ½ teaspoon ground coriander seed
- 5 black peppercorns
- 2 teaspoons minced garlic
- 2 dried red chili peppers
- 3 kefir lime leaves
- ¼ cup low sodium tamari
- If using dried black-eyed peas, rinse well and soak in water to cover for about 2 hours, then drain. If using fresh black-eyed peas, rinse well. Place the prepared black-eyed peas in a 3-quart saucepan and add the stock along with ¾ cup coconut milk. Bring to a boil, stirring occasionally. Reduce to a simmer, cover, and cook until the peas are just becoming tender about 15 minutes for fresh black-eyed peas or about 35 minutes for dried.
- Meanwhile, trim and discard the tops as well as the tough outer layers from the stalks of lemongrass. Slice the stalks into paper-thin rounds; you should have about 1/3 cup. Place the shredded lemongrass along with the ginger, coriander, peppercorns and garlic in a blender. Add about ¼ cup of stock or water to this mixture and puree until the lemongrass is finely ground and the mixture is a smooth paste.
- When the beans are just becoming tender, stir this mixture, along with the remaining coconut milk, chili peppers and lime leaves into the beans. Continue to cook until the liquid is reduced to a thick sauce which enrobes the beans. Stir in the tamari, then taste and adjust the seasonings.May be prepared up to 5 days in advance if refrigerated in an airtight container. Does not freeze well.