Ethné's mother Lorna would rather eat than cook. However, these Caribbean-style red beans with coconut milk are one of her signature dishes. Real Caribbean-style beans with an Ethiopian flare.
In a large pot, combine all the ingredients. Bring to a boil.
Let simmer on low heat until the beans begin to fall apart and thicken the sauce (1 - 1 ½ hours). With a wooden spoon, stir regularly to prevent the beans from sticking to the pan.