Black-Eyed Beans With Coconut Cream

Black-Eyed Beans With Coconut Cream

When black-eyed beans dream, they hope to be mixed up with coconut cream. Cooked up with anti-inflammatory garlic, anti-ageing carrots, and carotenoid-rich bell peppers and tomatoes, this hearty dish is everything a health nut could desire from their comfort food.

Ingredients

For 4-5 People

4 cups black eyed bean
2 onions
4 garlic cloves
2 tomatoes
2 carrot
2 potatoes
1 bell pepper
1/2 cane coconut cream

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon dried thyme
1 tablespoon oregano
1 teaspoon chili powder
4 tablespoons oil

Method

Wash the beans thoroughly at least three times, then soak them for 30 minutes.

Chop up the onion and the garlic and fry.

After 3-4 minutes, cut the carrots, potatoes and bell pepper roughly and add them to the pot.

Fry for 6-7 more minutes and add the beans.

Fry together for 5 more minutes and add all of the spices.

Cover the mixture with water and let it cook for 30-40 minutes.

Add the coconut cream and fresh tomatoes.

Cook for 3 more minutes and serve.

ABOUT AUTHOR

Michal

Michal

Michal is the resident chef at Vagabond Temple. In addition to creating delicious and healthy vegan meals for our guests almost every day, she is also a skilled Reiki healer, currently pursuing her Master level qualification.