West African Beans - cooking recipe

Ingredients

1 large onion, chopped
1 garlic clove, minced
2 tablespoons tomato paste
1/4 - 1/2 cup olive oil (palm oil 2-3T)
2 cans white beans, 8oz (navy, great northern, black eye peas)
2 cups water
1 pinch salt
cayenne pepper (to YOUR taste! The West African brand is very hot and needs less. The Spanish Cayenne is milder in t)
2 -3 cups white rice, cooked

Preparation

In skillet, add Oil, Onion, Garlic.
Cook on med heat, stirring often.
When onion is lightly browned, add Tomato Paste.
Stirring constantly until the Paste has'separated' and is a deep burgundy/brown color.
Be careful not to let burn!
Takes about 10-15 minutes.
Stir in Bean'juice'.
Then, add the beans, salt and 1cup of the water.
Let simmer about 10min.
Stir occasionally.
When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety'sauce'.
Use remaining water to adjust consistency to your liking.
Serve over White Rice.
Yummy!