Venezuelans love to cook with coconut milk. They use it to prepare lamb and rabbit. Easter time is a special season for us because apart from the spiritual celebration we enjoy cooking our typical sweets such as majarete, coconut rice, candies and all those things we have, and the most important thing it is that we share with our neighbors.

Coconut milk gives this plate a smooth flavour and a different texture. I added hot chillies and smoked spiced sasauges. I prefer to make the coconut milk at home because they have more flavour than the commercial ones.

To make the coconut milk for this dish you need 1 coconut and half litre of water. Remove the skin of the coconut and cut in small pieces, blend them with the water and sieve to collect the milk.

Ingredients:

• 500 grams of white beans
• 4 spanish sausages
• milk from 1 coconut
• tomatoe sauce
• 1 onion
• 4 chillies
• 1 red pepper
• chives
• 3 garlic cloves
• fresh cumin seed crushed
• 1 tablespoon of sugar
• olive oil
• salt

Preparation:

• clean the beans and wash well
• soak for 2 hours and throw the water
• cook with clean water until soft
• prepare the coconut milk

• once you have cooked the beans add the coconut milk
• add the sausages too

• cut all the condiments in small pieces: red pepper, chillies, onion, chives and the garlic cloves
• fry them with the olive oil without burning

• add the condiments to the beans
• add the tomatoe sauce and the sugar
• adjust the salt at taste
• cook for 20 minutes and serve hot

This recipe is very easy to prepare and has few ingredients, but it is delicious. I served it with white rice and green plantains fried.