Black-Eyed Peas With Coconut Milk - cooking recipe

Ingredients

2 cups dried beans (black-eyed peas, lentils, chickpeas, black or red beans)
2 tablespoons corn oil
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1/4 teaspoon cayenne (or to taste)
2 cups coconut milk
1 tablespoon fresh lime juice

Preparation

Cook beans according to pkg directions.
Heat oil over med-high heat for one minute. Add garlic and ginger. Cook, stirring, until garlic colors--about 1 minute. Add beans, cayenne and coconut milk. Bring to a boil, then lower heat for simmering.
Cook until most of the coconut milk is absorbed and beans are very soft, about 20 minutes. Stir in lime juice. Taste; use salt and pepper for seasoning if desired.