Prep 10 mins
Cook 15 mins
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.
- Cook dry beans according to instructions on packet. (No need with canned beans).
- Sauté 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.
A wonderful recipe which I cooked to have for Sunday Brunch with Karen's Bacon Wrapped Sausages! I use tinned cannellini beans and also a small tin of haricots blancs. I had no coconut cream, so I soaked some dried coconut in a cup of milk - it's an old trick I know! The flavour was lovely and with great depth....we had lots left over for supper, which we ate with just crusty bread.....and, we still have some more for tomorrow! A delectable recipe which was very easy to "whip" up.....I should imagine that most beans would work very well in this recipe. I also cut back on the salt - I used a pinch - we are both watching our salt intake - but as there was so much going on with the other ingredients - it was just fine! Thanks Karen - a wonderful easy recipe with lots of flavour!
Yum! I made these in the slow cooker using a can of field peas with green beans. Field peas are black-eyed peas, but they are quite smaller. I just left out the brown sugar since I am not trying to add any more sugar to my food. I did not find them as sweet as baked beans. Just delicious!
A lovely vegetable dish which can be used as a main course with the brown rice. I must say I wasn't too sure about using blackeyed peas with this sauce, but it really works. I often use coconut milk in my dishes, but the coconut cream is sooo much more flavorful. The balance of the sauce ingredients really imparted a nice aromatic flavor to it. Added a tsp. more brown sugar to the ingredients, but otherwise made just as directed. Will definitely make this dish again as we enjoy vegetarian dishes that can be served as the main course. Made for PRMR, October, 2013.