West African Peanut-Style Beans over Rice

Ingredients

• 1 cup Cooked rice
• 3/4 cup Dried black-eyed peas (or cowpeas)
• 1/4 cup Peanut butter
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Tomato paste
• 1 tbsp Vegetable oil
• 2 cups Vegetable broth (or water)
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/8 tsp Cayenne pepper (optional)(optional)
• 1 tbsp Lime juice (or lemon juice)

Instructions

1. 1

   Prep (15 minutes): Rinse the black-eyed peas. Finely chop the onion; mince the garlic. Grate or mince the ginger.

2. 2

   Cook beans (about 20 minutes): In a pot, heat the vegetable oil over medium heat. Sauté onion for 3–4 minutes, then add garlic and ginger and cook 30 seconds. Stir in tomato paste, smoked paprika, cumin, coriander, salt, and pepper (and cayenne if using) for 1 minute.

3. 3

   Simmer with peanut sauce (about 15 minutes): Add black-eyed peas and broth. Bring to a simmer, cover, and cook until the beans are tender, stirring occasionally. Whisk in peanut butter until smooth and simmer 3–5 minutes to thicken.

4. 4

   Finish and serve (5 minutes within cook time): Stir in lime juice. Serve the peanut-style beans over the cooked rice.