1 1/2 cups dry black-eyed beans
2 medium-sized onions, chopped
3 Tablespoons oil
1 small (135g) tomato paste
1 (410g) can coconut cream
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons sugar
1 teaspoon salt
freshly ground black pepper to taste
Place the beans in a saucepan with enough water to cover the top and bring to the boil. Add 1 Tbs of the oil, then lower the heat and simmer, covered, for about 30-45 minutes or until beans are tender enough to squash with your tongue.
In another pan saute the onions in the remaining 2 Tbs of oil until they are soft and clear.
Add the tomato paste, coconut cream and seasonings, stirring until they form a smooth and creamy sauce.
When the beans are cooked, drain and combine with the sauce. Serve immediately, over a bed of brown rice and sprinkled with paprika, or leave to stand and reheat when needed.
I'm sorry I don't have the conversion rates at hand!