maharagwe (spiced beans in coconut milk)

A friend loaned me a tiny recipe book he picked up in New Zealand, "Vegetarian Main Dishes from Around the World", and this is the very first recipe in the book. It's incredibly tasty, and incredibly easy to make, so it's become a staple in my house! The only change I've made is that I more than double the amount of beans (the recipe only calls for 1 cup cookes; I use 2 - 3 cups) for a heartier and "stretched" meal.

Cook up a pot of rice, serve up a green salad and you have a restaurant-ready meal!

ingredients:

• 1 onion, chopped
• 3 tomatoes, chopped
• 2 - 3 cups black-eyed or pinto beans (I usually use black eyed)
• 1.5 tsp tumeric
• 1 tsp chili powder
• 1 Tbsp fresh (or frozen) chopped cilantro leaves
• 1.5 cups (approx) coconut milk
• oil
• salt to taste (probably at least 2 tsp)

method:

1. Using a deep heavy pan (I use a cast iron skillet), heat oil on medium heat and cook onion until soft and golden.
2. Partially mash the beans with a fork and then spoon them into the onion. Add the chopped tomatoes and mix well.
3. Now put in the tumeric and chili powder, salt and half the cilantro leaves. After that, pour in the coconut milk, stirring to blend the ingredients.
4. Cover the pan and leave it to simmer for 10 minutes before garnishing with the remaining cilantro leaves. Server over rice, quinoa or potatoes.