115 1/2 oz canred beans, drained and rinsedor 3/4 c. dry beans, cooked
1/2cupchopped tomatoescanned if not in season
1/4tspfreshly ground black pepper
1 1/2 cupsunsweeetened coconut milk
If using dried beans, soak in large bowl, covered with 2-3 inches of water overnight. Drain, place in pot, cover with fresh water and bring to boil. Reduce heat to simmer, stirring occasionally until desired tenderness is reached, for 1-2 hours.
In a pot or large skillet, heat oil on medium high and sautee onions and peppers for 2 minutes until soft.
Stir in spices and tomatoes, cooking for another 2 minutes.
Add beans and coconut milk. Reduce heat and simmer for 10 minutes.