Red Red

Ingredients:

2 cups black eyed peas, soaked overnight
1 bay leaf
2 tablespoons coconut oil
1 onion, chopped
1 habanero pepper, seeded and minced
1 tablespoon ginger, minced
2 cloves garlic, minced
1/2 tablespoon paprika
2 tomatoes, finely chopped
1/4 cup tomato puree
2 cups vegetable stock
salt, to taste
2 green onions, chopped

Boil the peas in water with the bay leaf until mostly cooked. Set aside.

Cook the onion and habanero in the oil and add the garlic, ginger, and paprika. Stir in the tomatoes and cook until they begin to wilt. Then add the puree and stock. Bring to a simmer. Add the peas and simmer until they are cooked through. Season with salt. Garnish with the green onion.

Serve with long grain rice or basmati rice and plantains.