Mmmm, mmmm, m'baazi: kenyan black-eyed peas in coconut milk

Ingredients

• 1 cup dried black-eyed peas, soaked overnight in water
• 1 small green pepper, chopped
• 1 small white onion, chopped very fine
• 1/2-1 teaspoon red pepper flakes (depending on how much heat you like)
• 3/4 can of coconut milk
• 4 tablespoons peanut oil
• salt and pepper to taste

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Preparation

• Drain and rinse the black-eyed peas. Boil the black-eyed peas in a large stock pot until tender, about 20-30 minutes.
• Meanwhile, in a skillet brown the onions in the peanut oil over medium heat. While browning, add a pinch of salt and 1/2 of the red pepper flakes.
• When the onions are almost perfectly brown, add the green pepper,the rest of the pepper flakes, and a pinch of salt and black pepper. Saute for about 5 minutes.
• Add the cooked beans and coconut milk, reduce the heat, and gently simmer until thickened, stirring frequently. Adjust the seasonings to taste.
  
• Let cool to room temperature.