Porridge with beans and tomato

Ingredients

• 240 ml Cornmeal
• 950 ml Water
• 240 ml Low-fat coconut milk
• 240 ml Kidney beans, soaked overnight
• 240 ml Cherry tomatoes, halved
• 1 tbsp Melted coconut oil
• 2 tbsp Basil, fresh, chopped
• 1/2 tsp Fine sea salt

Method

1. Soak the beans overnight.
2. Drain and rinse.
3. Place the beans in a saucepot and cover with water.
4. Cook until tender.
5. Once tender, drain and set aside.
6. Heat coconut oil in a skillet.
7. Add the tomatoes and cook until tender, for 10 minutes.
8. Add the beans, a good pinch of salt, and basil.
9. Cook until warmed.
10. Place aside.
11. In a bowl, whisk the cornmeal and 1 cup water.
12. In a saucepot, combine the remaining water and coconut milk.
13. Bring to a boil.
14. Reduce heat and stir in the cornmeal mixture.
15. Simmer, stirring for 10 minutes.
16. Stir in a good dash salt and remove from heat.
17. Divide the porridge between bowls and top with beans and tomatoes.
18. Serve.