Directions

• Step 1 Prepare dried beans, drain, cool and set aside. Alternatively substitute drained and rinsed canned white beans. The original recipe used black-eyed peas, by the way.
• Step 2 Melt the butter in a large Dutch oven. Saute onion, ginger, garlic and chile until softened and beginning to brown. This will take about 10 minutes.
• Step 3 Add berbere spice and turmeric to the onion mixture, stir and continue to cook for 2 minutes.
• Step 4 Stir tomatoes into the onion mixture and cook for about five minutes until the tomatoes soften. (Tomatoes are out of season here so I used an equivalent amount of San Marzano canned tomatoes.)
• Step 5 Stir the coconut milk and vegetable broth into the onion mixture. Bring to a boil and then lower the heat until your tomatoes begin to break down and the sauce is thickened. This will take about 20 minutes.
• Step 6 Add the cooked, drained and rinsed beans to the onion mixture. Stir. Continue to cook for another 10 minutes until the dish is heated.
• Step 7 Garnish with cilantro and green onions.