Coconut Jerk Peas with Pineapple Salsa
Ingredients
Coconut Jerk Peas
-
1
Tbsp
olive oil
-
1
yellow onion
-
2
cloves
garlic
-
1
lb.
frozen black eyed peas or purple hull peas
-
1
cup
water
-
1-2
Tbsp
jerk seasoning
-
1
14oz. can
coconut milk
-
¼
tsp
salt
-
4
cups
cooked rice
Pineapple Salsa
-
2
cups
chopped pineapple
-
¼
red onion
-
1
lime
-
¼
bunch
fresh cilantro
-
½
tsp
salt
Garnish
Instructions
- Dice the onion and mince the garlic, then sauté them in olive oil until soft.
- Add the peas, water, and jerk seasoning to the pot, stir, cover, and bring to a boil.
- Once boiling, reduce heat and simmer for 15 minutes until peas are tender.
- While peas are cooking, prepare the pineapple salsa by combining chopped pineapple, diced red onion, chopped cilantro, lime juice, and salt.
- Once peas are tender, add coconut milk and stir, mashing some peas to thicken the mixture.
- Season the peas with more jerk seasoning and salt to taste.
- To serve, place cooked rice in a bowl, top with jerk peas and coconut broth, pineapple salsa, and sliced green onions.
Nutrition Facts (estimated)
Servings
4
Calories
487
Total fat
7g
Total carbohydrates
93g
Total protein
15g
Sodium
1431mg
Cholesterol
0mg
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