Fry off the onion in a generous glug of oil on LOW heat until translucent. Add the potato and cook covered on LOW heat for approximately 30 minutes or until potato is cook through.
Add beans, ½ teaspoon of salt, spice and ¼ cup of water. Stir, replace lid and cook for 5-10 minutes, stirring occasionally.
Using a fork, mash ¼ of the beans and potatoes. Stir.
To serve
Serve with coriander, a generous squeeze of lemon juice and sour cream. Salt to taste.
