Click on the image, above to submit to Pinterest.
Maharagwe (Spiced Red Beans in Coconut Milk)
Maharagwe (Spiced Red Beans in Coconut Milk) is a traditional Kenyan recipe for a classic stew of red kidney beans in a tomato and coconut milk stock flavoured with turmeric and hot chillies. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Spiced Red Beans in Coconut Milk (Maharagwe).
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Additional Time:
(+over-night soaking)
Serves:
6
Rating: 
Tags : Chilli RecipesSpice RecipesVegetable RecipesBean RecipesKenya Recipes
This dish is one of those held in common between Kenya and Tanzania, hence its alternate name of 'Sawhili Beans'.
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
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).
%20Recipe)