Black Bean Coconut Stew

Choose the black beans and soak them overnight

The next day, drain and add enough water to cover the black beans

Cook in a covered pot until the black beans are tender, adding water as needed to keep them covered

Fry the onion, tomato, and parsley in 1 tablespoon of vegetable oil (removed from 1/2 cup)

When everything is golden brown, add it to the cooked black beans

Simmer for another 30 minutes over low heat, mash, and strain through a coarse sieve

The result should be a fine puree

Add the remaining vegetable oil and simmer some more over low heat

Season to taste, add coconut milk, warm well, and serve

If you didn't know, quick cooking makes black beans mushy

Slow cooking keeps the black beans whole and prevents them from sticking to the bottom of the pot, making it thus much easier to wash afterwards.