Maharagwe
(Spiced Red Beans in Coconut Milk) Recipe
Origin: Kenya Period: Traditional
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Ingredients
200g dried red kidney beans
2 medium-sized onions, chopped
2 tbsp oil
3 tomatoes, chopped
1 tsp salt
2 tsp turmeric
3 hot chillies, pounded to a paste
500ml coconut milk
Maharagwe
(Spiced Red Beans in Coconut Milk) Preparation:
Method:Wash the beans and allow to soak in plenty of water over night. Drain the beans and wash under cold running water. Place in a large pot, cover the beans with plenty of water, bring to a boil and cook rapidly for 30 minutes. Drain the beans, discard the water and replace the beans in the pot. Cover with plenty of water, bring to a boil then reduce to a simmer and cook the beans until they are just tender (about 90 minutes).
When the beans are almost done, drain the cooking water, and add about 250ml fresh water. Bring to a boil. Fry the onions in the oil until golden brown. Add these, along with the remaining ingredients to the pot. Return to a simmer and cook for several minutes, or until the beans are very tender and the tomatoes are cooked through and have broken down into a sauce.
Serve over a bed of rice or a very stiff pap (porridge).
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More main course recipes... More vegetarian courses... More Traditional recipes... More recipes for Stews... More recipes using Chillies... More recipes using Beans and Pulses... More recipes for Nuts...
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Other recipes with beans and coconut milk as primary ingredients:
Jollof Rice with Lamb
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