This is a lightly spiced bean and coconut dish from East Africa.
1 onion (sliced)
Couple of tomatoes (quartered)
Large teaspoon turmeric
Handful of fresh coriander
Can of Black Eyed Beans (half gently mashed)
Half a can of coconut milk
Fresh red mild chili (chopped)
Brown onions gently in oil. Add the beans, turmeric, tomatoes and chilli. Fry gently for a couple of minutes before adding the coriander and coconut milk. Cook gently for ten minutes or so and season. Serve with rice.