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Sort and rinse beans well, put them in a large bowl or pot. Add
enough water to cover (about 3 cups) and soak beans overnight
or for around 8 hours.
Drain beans using a colander. Place beans and water to cover
(about 6 cups) in a large pot to boil. Reduce heat and simmer for
about 1 hour, or until beans are tender. Drain beans and reserve
1/4 cup cooking liquid, set aside. Heat a large saucepan with oil
on medium-high heat. Add onion and cook until soft, about 4
minutes Add garlic and ginger, cook for 30 seconds. Add green
onions, tomatoes, coriander, cumin, turmeric, and thyme,
stirring for 2 minutes. Add coconut milk, reserved cooking liquid
water, beans, and cook for about 30 minutes or until sauce
thicken. Add salt to taste and garnish with cilantro.
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