Tip: Substitute the black beans for chickpeas or kidney beans if desired.
Soak the black beans in a cup of cold water
for at least 2 hours, or overnight if possible.
Gently simmer in a deep non-stick saucepan
for 25-30 minutes until tender, then drain and set
In the same pan, heat the oil on a low heat.
Add the mustard seeds, onion and garlic, and fry
until they begin to pop.
Add the potatoes to the pan with the spices,
thyme, seasoning and second cup of water.
Steam with the lid on for 15 minutes until tender.
Stir in the chopped tomatoes, black beans
and coconut milk. Cook for 5 minutes and
remove from the heat. The sauce should be thick
and creamy, coating the back of a spoon.
Drizzle with soya cream and serve with any
grain or bread for a filling family feast!
Recipe by Not Without Cake