Black Eyed Pea & Coconut Soup



4 Cups dried black-eyed peas
13 Tsp kosher salt
1 Cup long-grain brown rice
12 Tbsp unsalted butter
3 Cups yellow onion, chopped
3 Cups green bell pepper, chopped
4 Tsp curry powder
1 Tsp cayenne
4 Cups Roma tomatoes, peeled, seeded and chopped
8 Cups coconut milk
12 Cups water
1/3 cup coconut flakes, unsweetened


Place black-eyed peas in a pot of cold water, covered 4 in, and bring to a boil over high heat. Add 4 tsp salt and boil until tender, 30-40 minutes.

Drain and save 4 cups of the cooking liquid.

Bring 2 cups water to a boil. Add the rice with 1 tsp salt and boil until rice is softened.

In a large pot melt butter over medium heat. Add onion, pepper, curry powder, 4 tsp salt and cayenne and cook 8 minutes. Add tomato and cook 12 minutes. Add beans, the reserved liquid, the coconut milk and the water, simmer for 10 minutes. Add cooked rice.

Serve with unsweetened coconut flakes.


Serves 50