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.