2 pkg. Marjon Black Eye Peas
1 Tablespoon Butter
2 Tablespoon Olive Oil
1 Large Red Onion
2 Tablespoons fresh Ginger, grated
3 cloves Garlic, minced
1 or 2 Jalapeno, seeded & minced
1 teaspoon Turmeric
1 teaspoon Sea Salt
1 Teaspoon Cumin
3 Tomatoes, chopped
1 can Coconut Milk
½ cup cilantro, minced
2 Scallions, sliced thin

Cook Black Eye Peas per directions on Marjon label and drain well.
Heat a large skillet or sauce pan: add butter & olive oil. Sauté Onion, Ginger, Garlic and Jalapeno about 5 minutes. Season with Turmeric