Step 1

Drain the beans and set aside.

Step 2

Heat the olive oil in a large pot over medium-high heat.

Step 3

Add the onions and cook until soft, 5 minutes or so. Stir in the garlic and crushed tomatoes, and cook for another 3-4 minutes. Stir in the tomato paste, adobo sauce and cinnamon, and cook for another minute or two. Stir in the bouillon, the beans, 6 cups of water, and the Thai chiles.

Step 4

Bring to a simmer and cook, stirring regularly, until the beans are wonderfully tender and the broth has reduced and thickened. You want a gentle simmer here because it usually takes between an hour or two for the beans to get that creamy tenderness you’re after. Stir in the salt and most of the coconut milk, a half cup or so.

Step 5

Remove from the heat, wait 10 minutes or so, and serve drizzled with a bit more coconut milk.