Curried Coconut Canario Beans

1 cup dry canario beans, soaked in water overnight
4 cups coconut water
3 fresh peppers (We like to use two jalapenos and a serrano, but you could use Thai chili or none at all)
1 tbsp canola oil
½ yellow onion, chopped
2 cloves garlic, chopped
1 inch piece of fresh ginger, grated
½ tsp turmeric
¼ tsp coriander seed
¼ tsp cumin seed
½ tsp salt or to taste
Fresh cilantro, chopped

Drain the canario beans and put them in a large pot with the coconut water and peppers. Bring to a boil then reduce to a simmer for 1-1 1/2 hours or until tender.
Meanwhile, toast the coriander seed and cumin seed over medium-high heat for about 5 minutes or until fragrant. Grind the toasted seeds in a spice grinder or with your mortar & pestle.
In the same skillet, heat the canola oil and add the onion and garlic. Cook 3-5 minutes or until translucent.
Add the turmeric, ground coriander and cumin, salt and the cooked beans with a little of the cooking water. Cook until heated through.
Top with chopped cilantro and serve.

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