Ingredients

  • 425 g canned beans cooked
  • 2 onion medium chopped
  • 2 tbs oil
  • 135 g tomato paste
  • 410 g coconut cream
  • 2 tsp ground paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cumin
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper

Method

  • STEP 1 Cook dry beans (dried black-eyed peas if possible) according to instructions on packet.
  • STEP 2 Sauté onions until they are soft and clear.
  • STEP 3 Add tomato paste, coconut cream, paprika, chilli powder, cumin, brown sugar, salt and pepper, stirring over a gentle heat until mixture becomes a smooth and creamy sauce.
  • STEP 4 Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.
  • STEP 5 Serve on brown or white rice accompanied by a salad.

Notes

No need to cook tinned beans. A good variation is to add sautéed sliced mushrooms with the onions. I usually add garlic as well. It's good served immediately, but if you refrigerate and heat the next day its even better! If black eyed peas are unavailable, any bean can be used.