I had some leftover coconut milk, so used it to make an old student favourite of mine, African Beans. The recipe is from NZ cook Alison Holst’s Meals Without Meat. I’ve cooked more from this book than any other cookbook. I halved the recipe as I only had one tin of beans rather than dried and I only had half a tin of coconut milk, but here is the full recipe:
for 4-6 main course servings:
1 1/2 cups dry black eyed beans
2 medium onions, chopped
2 Tbsp oil
1 small can tomato paste (tomato puree)
1 can coconut cream
2 tsp paprika
1/2 tsp chilli powder
1/2 tsp cumin
2 tsp sugar
1 tsp salt
black pepper to taste
Soak the beans overnight and cook them. Sauté the onions in the oil until the 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 reheat when needed.
Serve on brown or white rice, accompanied by a mixed green salad.
I took this for work lunches for a few days, with the last of the brown couscous. So that’s couscous, black eyed beans, coconut cream, and tomato puree checked off the list (tomato puree wasn’t even on it but I found it lurking in the fridge), and I also used up some cumin and paprika.