Recipe by Karen Elizabeth
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.
Top Review by French Tart
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!
- 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 See How It's Made
- 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.