Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven’t got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.

Ingredients

2 serv.

cups dried black-eyed peas1 1⁄2
medium onions, chopped↗2
tablespoons oil2
(135 g) can tomato paste↗1
(410 g) can coconut cream↗1
teaspoons paprika↗2
teaspoon chili powder↗1⁄2
teaspoon cumin↗1⁄2
teaspoons brown sugar↗2
teaspoon salt↗1
black pepper↗

Step-by-step instructions

1
Cook dry beans according to instructions on packet. (No need with canned beans).
2
Sauté onions until they are soft and clear.
3
Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce.
4
Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.
5
Serve on brown or white rice accompanied by a salad.

Source: food.com

Original recipe ↗

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