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Using a deep heavy pan, heat the oil. Cook the onion until it's soft and golden. Partially mash the beans with a fork and then spoon them into the onion. Add tomatoes. Mix well. Add turmeric, chili powder and seasoning and half the cilantro. Add coconut milk, stirring to blend the mixture. Cover and simmer for 10 minutes before garnishing with the remaining cilantro. Delicious with rice. Serves 4 to 6.
Glenda Bartosh is an award-winning journalist who's full of beans.