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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1 1/2 cups dried black-eyed peas |
2 medium onions, chopped |
2 tablespoons oil |
1 (135 g) can tomato paste |
1 (410 g) can coconut cream |
2 teaspoons paprika |
1/2 teaspoon chili powder |
1/2 teaspoon cumin |
2 teaspoons brown sugar |
1 teaspoon salt |
black pepper |
Directions:
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.
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