Bean Curry with Steamed Rice

Instructions

1. 1

   Rinse the black beans thoroughly and soak them in water for at least 4 hours or overnight.

2. 2

   Drain the soaked beans and transfer them to a pot. Add enough water to cover the beans and bring to a boil. Reduce the heat and let them simmer until tender, about 45 minutes to 1 hour.

3. 3

   While the beans are cooking, rinse the brown rice under cold water. In a separate pot, add the rice and 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes until the rice is cooked and the water is absorbed.

4. 4

   In a large pan, heat the coconut oil over medium heat. Add the sliced onion and sauté until translucent.

5. 5

   Add the minced garlic, curry powder, ginger, and cayenne pepper to the pan. Stir and cook for another 2 minutes until fragrant.

6. 6

   Add the diced tomatoes to the pan and cook for 5 minutes, allowing the flavors to meld.

7. 7

   Once the beans are cooked, drain any excess water and add them to the pan with the tomato mixture. Stir well to combine.

8. 8

   Season the curry with salt to taste and let it simmer for another 10 minutes, allowing the flavors to develop.

9. 9

   Serve the bean curry hot over the steamed brown rice.