This coconut black-eyed peas recipe, made with spices and canned coconut milk, makes a great New Year’s Day dish. It pairs well with Sweet Skillet Cornbread and Pineapple Salsa.
Coconut Black-Eyed Peas For New Year’s Day
It is a Southern U.S. tradition to eat black-eyed peas on New Year’s Day because they are said to bring good luck in the new year. And who doesn’t want good luck? Some sources suggest that this tradition began in the South during the Civil War. Union soldiers raided food stores but left the black-eyed peas untouched because they were usually fed to cattle. Fortunately for Confederate soldiers, the black-eyed peas provided food during the cold winter. After that, they were considered lucky, and eating them on New Year’s Day became the perfect way to start the new year.
Nutritious Black-Eyed Peas
The best luck from these little peas (they are actually beans and not peas) might come from their nutrients, which are great for your health–especially heart health. Black-eyed peas contain phytosterols, which can reduce cholesterol and inflammation. They are also full of fiber and protein and contain many micronutrients such as folate, copper, and iron.
Use Coconut Milk from a Can
Use unsweetened coconut milk from a can instead of from a carton. Canned milk is more concentrated and has less water than carton milk. Also, use whole coconut milk instead of light milk for the best flavor. You can use any brand of coconut milk that you like. (Here is a link to one brand.) You can usually find coconut milk in the international foods section at the grocery store.
Preparing Coconut Black-Eyed Peas
This Coconut Black-Eyed Peas recipe differs from traditional Southern peas because it adds coconut milk and spices and does not use any ham for flavoring. It also uses frozen peas rather than canned or dry. The advantages of frozen peas are that they taste fresher than canned peas and have a much shorter cooking time than dried peas.
Use a Dutch oven or thick-bottom pot to saute the onions and add the spices.
Then add the frozen peas and coconut milk for simmering.
Stir the peas occasionally to keep them from sticking to the pot.
Keep plenty of liquid in the pot while they cook to prevent scorching.
Try Pineapple Salsa with Coconut Black-Eyed Peas
This savory dish with coconut milk is delicious when served over rice with tangy Pineapple Salsa. Also, try Skillet Sweet Cornbread with it.
Other Recipes You Might Like
Click on each name below to link to other recipes for luck and prosperity in the new year.
- Pork Tenderloin Crostini
- Texas Caviar (with black-eyed peas)
- Pimento Cheese Sausage Balls
- Spinach Balls
- Carnitas Tacos
- Baby Back Pork Ribs
- Cream Cheese Sausage Balls
- Boston Butt Pork Barbecue
- Granny Smith Apple Salad
- Sweet Skillet Cornbread
- Pineapple Salsa
Coconut Black-Eyed Peas
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced (or 2 teaspoons prepared minced from jar)
- 1 teaspoon prepared ginger paste (from a jar)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 teaspoons crushed chili flakes (use more or less for your taste)
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 1 pound 12-ounce bag (794 g) frozen black-eyed peas
- (2) 13.5-ounce cans unsweetened whole coconut milk (see note below)
- 1 ½ cups chicken stock (low sodium) (use water or vegetable stock if making vegetarian)
- 1 green onion, chopped for garnish
Instructions
- Add olive oil to a large Dutch oven. Heat the pan, add the onion, and stir until the onion wilts. Then add the garlic and ginger and cook until fragrant.
- Add the oregano, thyme, chili flakes, cumin, salt, and pepper, and stir to mix.
- Add the frozen peas, coconut milk, and stock. Heat (with the lid propped on the pan) on medium-low heat for approximately 50-60 minutes or until the peas are tender, stirring occasionally and adding extra stock (or water) to keep the peas from scorching. During the last 5-10 minutes of cooking, remove the lid to let the sauce thicken. Season with extra salt and pepper if needed. This dish is delicious with rice, cornbread, and pineapple salsa.