Coconut beans

In a sufuria add the beans, salt, onions and light coconut milk. Allow to simmer, stirring occasionally until almost all the liquid has been absorbed

In a separate sufuria, put the heavy coconut milk and simmer on a medium low. Until it thickens and reduces.

Allow it to cool slightly and it becomes even thicker. Pour in the beans on top and serve

Goes well with anything, from rice to chapati. Even mahamris and cardamon tea for breakfast