Description
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
- Dried Black-eyed Peas
- Onions
- Oil
- Tomato Paste
- Coconut Cream
- Paprika
- Chili Powder
- Cumin
- Brown Sugar
- Salt
- Black Pepper
Instructions
- Cook dry beans according to instructions on packet
- Saut onions until they are soft and clear
- Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce
- Drain beans and add to sauce
- Allow to simmer gently for 15 minutes or so, stirring from time to time
- Serve on brown or white rice accompanied by a salad