INGREDIENTS:
250g Tio João Black Beans
1 bay leaf
Pinch of salt
3 tablespoons of coconut oil
1 small onion, chopped
2 garlic cloves, finely minced
1 tablespoon of crushed coriander seeds
1 teaspoon of cumin
1 tablespoon of curry
1 teaspoon of turmeric
1 teaspoon of cayenne pepper
1 teaspoon of sweet paprika
½ coffee spoon of cinnamon powder
½ coffee spoon of ground cloves
½ cup of bean broth
200ml coconut milk
PREPARATION
Place the beans in a sieve and wash with running water. Bring the beans to a bowl, cover with water. Close the bowl and let the beans soak for 2 hours. Change the water twice during this period. Drain the beans and discard the soaking water. Bring the beans to a pressure cooker, cover with water, place the bay leaf. Close the cooker, take into the heat, at a high setting and when the pressure starts, lower the heat and cook for 20 minutes. Let all the pressure release, open the cooker carefully and let it cool. Drain the beans and reserve 1 cup of the cooking broth.
In a frying pan or large pot, heat the coconut oil and sauté the onion, garlic and crushed coriander seeds. When it starts to brown, add: cumin, curry, turmeric, paprika, pepper, cinnamon and cloves. Mix everything evenly to form a paste. Add the beans with the reserved broth from the cooking and cook for approximately 10 minutes or until the broth dries up. Add the coconut milk and let it cook until it thickens. Turn off the heat and finish it sprinkling the coriander. Serve with rice.
TIP: When soaking beans, they swell, always use a large pot with extra space.
