Cooked basmati or jasmine rice on the sideoptional (I usually cook about 1 ½ C of rice for my family of 5)
Instructions
Add all ingredients (except coconut, cilantro, and rice) to a large soup pot and bring to a boil. Turn heat down to medium and cover with a lid, cooking about 40 minutes, until black eyed peas are almost tender and liquid is mostly absorbed. (Meanwhile, cook rice according to package and set aside.)
Add coconut milk to soup pot, and continue cooking uncovered for about 10 minutes, until black eyed peas are tender. Adjust seasonings if necessary.
Remove from heat and spoon into bowls. Top with a scoop of rice and cilantro, if using.