These vegan, gluten-free black-eyed peas in coconut milk are so good that we want to eat them for breakfast, lunch, and dinner! And so will you! We spend so much time scouring cookbooks and websites that are specifically gluten-free and vegan, that we forget that there are so many cookbooks out there that contain recipes that are happily gluten-free and vegan naturally. This can be especially true with recipes for cuisines which are not native to our home country.

This was recently brought home to us, again, as we were scouring one of our Brazilian cookbooks, Brazil: A Culinary Journey, and came across a recipe for Black-eyed peas in coconut milk, also known as “coconut beans”, or, as it is traditionally called, feijao de coco. Feijao de coco is a blended side dish, meaning that once the beans are cooked they are pureed with the other ingredients, and served as a side dish.

We always keep a few cans of coconut milk on hand, so we decided to whip this up on a whim. It did not disappoint! Warm and hearty, this was a perfect dish for a rainy or snowy day. We hope you enjoy it as much as did we! A word of warning: you will want to soak the black-eyed peas the night before, or morning of, the meal at which you plan to enjoy them. That said, you can also used canned beans, and you can use beans other than black-eyed peas, such as pinto or navy beans!

Gluten Free, Vegan Black-Eyed Peas in Coconut Milk (Feijao de Coco)