Black-Eyed Peas in a Walnut Sauce

Being that I love beans and eat some sort of bean everyday, I thought I would post about beans all week!! Beans and nuts are my main source of protein and this recipe has both. It is a recipe from Madhur Jaffrey's World Vegetarian cookbook. This is must have cookbook for everyone, especially vegetarians and vegans. There are so many wonderful recipes from all over the world and she uses all types of grains and beans without too many hard to find ingredients.

This black-eyed pea dish isn't the prettiest but it is so tasty and very good for you. It would be great over your favorite grain along with a salad. I served it with a warm spinach mushroom salad. I make a very simple salad. I saute sliced mushrooms (shitake, crimini, button, etc) and when tender I put them on top of some fresh spinach leaves. Then I season it with a good olive oil (this time I used a porcini olive oil-so good) and salt and pepper.

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.