Recipe - Maharagwe (Spiced Beans In Coconut Milk)

1 Onion, chopped
1 cup Blackeyed peas, cooked
3 Tomatoes, chopped
1 One half teaspoon Turmeric
1 teaspoon Chili powder
1 tablespoon Cilantro, chopped
1 One half cup Coconut milk
Oil
Salt

Heat the oil in a large, deep pot. Cook the onion gently until it is
golden & soft. Partially mash the cooked peas with a fork & then add
ot the cooking onion. Add the tomatoes & mix well.

Put in the turmeric & chili powder, seasoning & half the cilantro.
After that, pour in the coconut milk, stirring to blend all the
ingredients.

Cover the pot & leave to simmer for 10 minutes before garnishing with
the remaining cilantro. Serve over rice.

**Use parsley in place of cilantro.

Troth Wells, "The World in Your Kitchen"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip