Wednesday, March 18, 2009

Quick and Easy Pantry Cooking Day Nine: Black Eyed Peas in Spicy Coconut Sauce

This is a dish that is made almost entirely from canned goods. I like to keep the ingredients in stock because this is so easy to make, full of protein and makes a filling and healthy dinner especially when paired with a salad.
I serve it over brown rice but any grain that you have in stock would work well. If you don't have black-eyed peas, you can substitute any kind of bean (pinto beans are a good substitute). I prefer the flavor of the black-eyed peas in this dish but most beans would taste really good. I used a can of tomato sauce because that is what I had. A can of diced or crushed tomatoes would also be fine.

Black-Eyed Peas in Spicy Coconut Sauce
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 2-15 oz cans black-eyed peas, drained, rinsed and partially mashed
  • 1-15 oz can tomato sauce, diced tomatoes or crushed tomatoes
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon chili powder
  • 1-14 oz can light coconut milk
  • 2-3 tablespoons cilantro or parsley, chopped (optional)
  • salt to taste

Saute onion in oil until soft, about 5 minutes. Add all ingredients except cilantro and combine well. Cover pan and simmer for about 15 minutes. Remove from heat and add cilantro. Serve over rice.


  1. I love blackeyed peas but always seem to forget to use them.

    As for your question about chia seeds - I think they are a far better binder than flaxseeds. I have only used them in baked goods - cookies, breads, and cakes. I think you should try them!

  2. Diann, Thank you for the info on chia seeds. I will definitely give them a try.
    Also thank you for all your nice comments and support of my fledgling blog.