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.
For 4-5 People
4 cups black eyed bean
4 garlic cloves
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
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.
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