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

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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.

That came to our attention recently 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, or as it is traditionally called, feijao de coco.

We always keep a few cans of coconut milk on hand at all times, so we decided to whip this up on a whim. It did not disappoint! Warm and hearty, this was a perfect remedy to the rainy days we have been experiencing lately. We hope you enjoy it as much as we did!

A word of warning, this is a dish to start the night before, or morning of, the meal at which you plan to enjoy them.

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

Ingredients:

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1 Pound Black-Eyed Peas
1 Bay Leaf
2 Tablespoons Olive Oil
5 Garlic Cloves, Minced
1 Medium Onion, Minced
1 Cup Coconut Milk
3 Green Onions, Chopped
1/2 Cup Cilantro Leaves
Sea Salt to Taste

Cover the black-eyed peas in water and soak for 6 hours, or overnight. The following day drain the peas, removing any that floated to the top. Place in a pot, cover with fresh cold water, and bring to a boil over high heat. Reduce the heat, cover, and cook for 1½ to 2 hours or until tender. Let cool. Drain the peas and place in a blender or food processor. Blend until the peas form a purée. Return to the pot and add the olive oil, garlic, onion, coconut milk, green onions, cilantro, and salt, stirring until the mixture returns to a boil. Serve hot.

For more delicious Brazilian recipes, check out Brazil: A Culinary Journey.

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