CREAMY BLACK EYED PEAS

CREAMY BLACK EYED PEAS image

Categories Bean

Yield 6 people

Number Of Ingredients 10

1 tsp. vegetable oil
2 large cloves garlic, minced
One quarter of a medium onion, cut into strips
Two 2-inch chunks fresh ginger, peeled and lightly crushed
3 cups kabucha or butternut squash, peeled and cut into 2-inch chunks
2 cups water
10-12 young green beans, trimmed and cut in half
1 cup coconut milk
1 tsp. salt
2 cups cooked black-eyed peas*

Steps:

1. Heat the oil in a large skillet on medium heat. Sauté the garlic, onion, and ginger until the garlic lightly browns. 2. Add the squash and sauté for a minute, then add the water. Cover and cook until the squash is just tender, adding more water if needed. Do not allow the squash to cook totally dry as this is a wet dish. Add the green beans and cook until just tender. 3. Stir in the coconut milk, salt, and black-eyed peas and gently bring to a boil on medium heat. Cook for a few more minutes. (Add a little more water if needed to keep the dish saucy.) Remove the ginger before serving. Serves 6 *1 cup dried black-eyed peas soaked overnight in plenty of water, then cooked until soft and drained (or 2 cups canned beans, rinsed and drained).