Black beans w/ coconut milk

(Feijao de coco)

Soak and cook beans according to instructions on package. Or open cans.

For each 500 gr of row beans (or canned) add;

half onion
one goose of garlic
one slice of green pepper
one sprig of green onion
1/2 bay leaf
one bar of coconut milk (or one can)
one soup spoon of fresh coriander
1/2 tea spoon of grounded cumin
salt to taste

Cook the coconut with the spices above it -for 15 minutes.
Mix w/ the beans. Add the other 3 items.
Let it cool before blending.
Correct the spices, decorate w/ coriander leaves and olive oil in a spiral on top of the serving portion.

Goes well with fish dishes.

It is a traditional recipe for Easter in Northeast Brazil.