1-1/2 cups dried black-eyed beans
2 red or orange peppers
1 large onion, diced
1 tablespoon oil
1 (14 ounce) can coconut cream
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili paste
salt, to taste
pepper, to taste
1) In a large pot, cook the beans in plenty of water until soft.
2) Bake the peppers whole until soft. Allow to cool, then remove and discard the skins and seeds. Roughly chop the peppers.
3) Slowly fry the onion in oil over medium-low heat until very soft. Add the peppers, coconut cream, tomato paste, and spices. Simmer and stir until smooth and creamy. Season to taste.
4) When the beans are cooked, drain and mix into the sauce. Serve immediately on rice or mashed potato (or for even better flavor, leave to stand and reheat when needed).
Source of recipe: I modified Alison Holst's recipe (of the same name) to make it vegan.