Coconut Cream Beans
1 - 2 cups beans (e.g. kidney or black eyed)
2 cups coconut cream
1 can tomatoes
1/2 - 1 teaspoon red curry paste (I use a vegan Australian brand)
Soak beans 12-24 hours. Boil in a couple of cups of water until about half cooked (just softening). Drain.
Pour the can of tomatoes into a blender and puree. Add 1/2 to 1 tsp of red curry paste (adjust according to your tastes) to the tomatoes and give another whir.
Put beans, coconut cream, a little salt and tomatoes into a pot and bring to the boil, then simmer until mixture has thickened. If it isn't thickening add 1-2 teaspoon of wholemeal flour and mix well.
Serve over brown rice or with some nice thick fresh bread or cob.
NB. I haven't tried it yet because I didn't have any in the cupboard, but I'm thinking of adding 2 tablespoon of tomato paste to make it a bit richer.