Blend half of the onions with garlic, parsley, leeks and about 1/4 cup of water. Set aside

Heat oil in medium skillet and sauté sliced onions for 2-3 minutes. Add in diced tomatoes and fresh scotch bonnet. Cook until tomatoes are reduced into a sauce, then add in blended fresh spices. Cover and simmer for about 5 minutes.

Stir in cooked beans, coco for garlic, half a cup of water and continue to simmer. (Be careful not to pop the scotch bonnet pepper-you can remove). After about 5 minutes, season to taste, drizzle a Tablespoon of Tuscan herb olive oil and cook for an additional 2- 3 minutes ( Any flavored oil works)

Serve with rice