Africa Meal - coconut beans

6 cups cooked beans (pinto, rose cocoa, or small red beans)
2 cups coconut milk
1/2 large onion chopped

If using canned beans, drain and rinse beans. Add coconut milk and water to cover beans well.
If using dried beans, cook as directed under “dried beans” (separate entry in the blog) and then add the coconut milk and enough liquid to cover the beans well.

Cook for an hour or so until the liquid is thick and the onions are tender.

Note - I have only used canned coconut milk for this recipe. I would think that coconut milk made from the dried coconut milk mixed with water would work fine - I used to use that in Kenya as it was easily available.