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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Rinse beans under the tap before cooking then place in a large saucepan and pour in just enough water to cover. Bring the water to a simmer then cook until soft. Drain and reserve the liquid.
Place the drained beans back in the pan over a low heat. Add the coconut oil and cumin and cook for 3 minutes over a low heat. Stir in the chopped garlic and onion cook followed by the chopped tomato, tomato puree, cooking liquid from beans, mustard, molasses and seasoning. Cook for 45 minutes over a low heat until everything has cooked together. Spoon into warmed bowls and serve hot.
Spice this up with some chilli, cinnamon and dark chocolate serve in taco shells or wrapped in corn tortillas with green salad. You can also use preserved lemons and apricots serve it with pitta or cous cous either way its delicious and very nutritious.