Soulful Sunday Black-eyed Peas

Follow the link in the instructions for Ras el Hanout

Source: Dor Mullen


2 tablespoons
Ras el Hanout (or curry spice. See link below for Ras el Hanout)
3 tablespoons
coconut oil
2 teaspoons
salt (divided equally)
2 teaspoons
onion (diced)
1 pound
black-eyed peas
1 can
coconut milk
water (as needed)
hot sauce (to taste)


In a medium pan, cook the Ras el Hanout or Curry Spice in the coconut oil over low to medium heat, stirring constantly until aromatic smell is released, don't let it smoke. Add 1 teaspoon of the salt and the diced onion. Cook stirring occasionally to sweat the onion, about 5-7 minutes.

Separately, in a medium saucepan, cook the black-eyed peas according to package direction using the following modification - add 1 teaspoon of the salt and the vinegar to the peas and water.  Cook until nearly tender but not done (up to 60 minutes standard stove top or about 3 minutes at 15 PSI in your pressure cooker). Drain and save a cup of the cooking liquid. Return the peas to the saucepan and add the coconut milk. Heat through, adjusting the desired consistency by adding the cooking liquid.

Season with hot sauce to taste.  (Recipe #774)