More complicated than the preceding recipe, this sweet, spicy, unusual preparation is one I adore. You can make it with other legumes, of course, but black-eyed peas are traditional, and they cook more quickly than most others. (If you can find them frozen—or, better still, fresh—they’ll cook very quickly.) Other legumes you can prepare this way: lentils, chickpeas, black beans, red beans.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Soak the beans for several hours or overnight, then drain. If you have no time to soak at all, that’s okay too—just allow for more cooking time. Drain the beans and cook in water to cover until tender, usually 30 to 60 minutes. Drain.
Step 2
Put the oil in a large skillet or saucepan over medium-high heat. A minute later, add the garlic and ginger and cook, stirring, until the garlic colors, about a minute. Add the beans, then the cayenne, tamarind (if you’re using lime juice, hold it out until the last minute), and coconut milk. Bring to a boil, then adjust the heat so the mixture simmers.
Step 3
Cook until most of the coconut milk is absorbed and the beans are very soft, another 20 minutes or so. Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple of days before reheating gently.
