Hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

　　

Ingredients

6 garlic cloves, thinly sliced

　　2 small yellow onions, diced

　　1 habanero, stemmed, seeded, and super-small dice

　　1⁄4 cup olive oil, plus more as needed

　　1 Tbsp. salt, plus more as needed

　　3 Tbsp. curry powder

　　3 cups dried black-eyed peas (soaked overnight)

　　2 cups water

　　1 (13.5-ounce) can unsweetened coconut milk

　　1 tsp. black pepper

　　1 bunch cilantro, chopped

　　Juice of 2 limes

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　Reprinted with permission from BLACK FOOD: Stories, Art, and Recipes from Across the African Diaspora edited by Bryant Terry, copyright © 2021. Published by 4 Color Books, an imprint of Ten Speed Press and Penguin Random House. Photographs copyright © 2021 Oriana Koren. Buy the full book from Penguin Random House, Amazon, or Bookshop.