1 ½ cups dry black-eyed beans
2 med sized onions chopped
2 tbsp oil
1 small (135g) can tomato paste
1 (410) can coconut cream
2 tsp paprika
½ tsp chilli powder (to taste)
½ tsp cumin
2 tsp sugar
1 tsp salt and black pepper to taste
Cook the beans.
In another pan sauté the onions in the oil until they are soft and clear.
Add the tomato paste, coconut cream and seasonings, stirring until they form a smooth and creamy sauce.
When the beans are cooked, drain and combine with the sauce.
Serve immediately, or for even better flavour and texture, leave to stand and re-heat when needed.
Serve on brown or white rice, accompanied by a mixed green salad.
(This is nice with lemongrass added in.)