If using raw beans, place in a large bowl of water and leave to soak overnight. Drain.
Boil the beans in 6 cups of fresh water for 30-45 mins, or until they can be easily mashed. Drain.
In another saucepan, add oil and sauté diced onions until clear. Add the can of tomatoes.
Shake the can of coconut cream and add. Follow with the herbs and spices. Simmer and stir until they form a smooth creamy sauce.
Serve with brown rice and vegetables such as roast potatoes, pumpkin and steamed broccoli.
For a lighter lunch, serve with warm, crusty bread. Tastes even better the next day.
Recipe courtesy of Steffen Lai
- 1 ½ C blackeyed beans
- 2 onions, diced
- 2 Tbsp oil
- 1 can crushed or diced tomatoes, if tomatoes are large chop
- 1 can coconut cream
- 2 tsp paprika
- ½ tsp chilli powder
- ½ tsp cumin
- 2 tsp sugar
- Salt and black pepper to taste.