These are very comforting.
Hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.1 habanero, stemmed, seeded, and super-small dice3 cups dried black-eyed peas In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water.
Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.
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