1 1/2 cups dried black-eyed peas
2 medium onions, chopped
2 tablespoons oil
1 (135 g) can tomato paste
1 (410 g) can coconut cream
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons brown sugar
1 teaspoon salt
Cook dry beans according to instructions on packet.
Sauté onions until they are soft and clear.
Add tomato paste, coconut cream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce.
Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.