Recipe: Coconut Black Beans for MeShy

Coconut Black Beans

2 tablespoons olive oil
1/2 red onion - diced fine
2 cloves garlic - minced
60 ounces canned black beans - drained
1/4 cup cilantro - minced
1 medium jalapeno chile pepper - seeded and chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
15 ounces coconut milk
1/2 cup honey (this quantity can be reduced according to taste)

Heat oil in skillet on medium heat. Saute onions and garlic for 10 minutes. Add remaining ingredients and continue to cook until most liquid is absorbed (about 1 hour). Serve over a bed of rice.