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African Beans

What you need: 

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

What you do: 

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.

Preparation Time: 
20 minutes
Cooking Time: 


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I followed the recipe this time, using the coco cream and the tomato paste, and it is deliciously creamy and satisfying. Yumbles.


I only had passata and coconut milk, not cream, but it still worked, though I had to cook it down some. I then googled the original recipe writer's name and was amused to see that almost every NZ veg*n with a blog has their own version of this dish! I'm not surprised it's so popular.


This dish was really good but with okra added to it, it was unbelievably delicious.  I especially liked the sauce.
The Okra, brought frozen, and cooked separately until tender is added to the dish when everything is finished although it can be added to the pot.  Growing up, whenever my mom prepared black-eyed peas it was always with Okra, tomato sauce, seasoning and eaten over white rice.


Yay, I'm glad you liked it. I made this again recently and enjoyed it very much. Wish I had had a camera with which to shoot it!

FYI, it's good with chickpeas instead of black-eyeds, too.


We really enjoyed this.  Doubled the cumin and coriander, used dried chili instead of chili paste, and added garlic.  Will definitely be making this again.

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