Welcome to my channel today I'll be showing you how to make these tasty beans in coconut cream. Now let's get started. So the ingredients that I'll be using for this recipe, garlic, chopped onions, green bell peppers, pureed tomatoes, you can still use chopped tomatoes, coconut cream or coconut milk. The spices are all-at-tispoon, curry powder, broico, garam masala, paprika and some salt to taste. I also have some chopped carrots you can grate them but carrots are optional in this recipe. I just love carrots in my bean stew. So to start off have your beans that is well boiled or well cooked until it's very very soft that is what will give you the thick consistency from your beans. Whether it's stored in a freezer just make sure that it is well cooked. Now into your souffle or pot add in about two tablespoons of oil followed by your onions and fry them until they are translucent. Now that that is done go ahead to add in your garlic and fry it as well for a few minutes. Next go ahead to add in your pureed tomatoes. If I use it using chopped tomatoes it's still okay. Just make sure that you let it cook for a few minutes so that the tomatoes are completely broken down and you have a thick paste. At this point you can also add tomato paste but I'm not choosing tomato paste in this recipe today. Then go ahead to add in your green bell peppers and let them cook as well. Then add in the carrots. Remember carrots are optional so if you are not choosing carrots you can skip this step. Next add in the dry ingredients that is the spices and let them cook as well. I'm just going to add a little bit of water to allow it all the veggies and the spices to simmer. Because I want when I transfer it to my beans it's cooked and the carrots are also cooked. Now that they stew or they live or the paste is well cooked as you can see here. This is the point where you add in the beans in it that is if you have it separately or frozen and in this case I have my beans next to me that has been boiling so I'm just going to add in the paste directly to my sofuria. And I'm just going to let this no cook. Adding just a little bit of water to allow the beans and the paste to simmer all together. And I'm just going to let it cook until the beans and the beans is ready actually. Now that the beans is almost done or done I'm going to add in the coconut cream or coconut milk. This is to ensure that you you know retain or have that rich flavor from the coconut so it's usually best when you add it towards the end. But if you're using coconut cream you can still sorry coconut milk then you can use it as the stew or instead of adding water you can just quickly use coconut milk and the results will still be the same. So now that the beans is ready it's really thick. You can see the consistency it's also very colourful. Finally I'll add in coriander and just let it in just cook for about 10 seconds so that you can retain the rich flavor from the coriander and your beans is ready to serve. So there's the beans too you can see the consistency it is thick. I love my beans slightly on the thicker side and it comes out with the fries or chapati or even sweet potatoes so I really hope you did enjoy this recipe. Thanks so much for watching.