Maharagwe
Tender red kidney beans in a rich coconut-tomato sauce with Kenyan spice aromas.
Ingredients
- red kidney beans300 g
- water3600 ml
- oil30 ml
- onion1 pcs
- garlic3 cloves
- ginger15 g
- tomato300 g
- ground turmeric2 tsp
- cayenne pepper1 tsp
- salt1 tsp
- coconut milk400 ml
- rice300 g
Instructions
Rinse the red kidney beans, cover with 1500 ml of water and leave to soak for 8–12 hours; then drain.
Transfer the beans to a pot, add 1500 ml of fresh water, bring to a boil and simmer over low heat for 60–90 minutes, until the beans are tender; drain in a colander.
In a deep pot, heat the oil, add the finely chopped onion and fry for 5–7 minutes until golden.
Add the minced garlic and ginger, stir and cook for 1 minute.
Add the chopped tomatoes, turmeric, cayenne pepper and salt; simmer for 8–10 minutes, until the tomatoes break down into a thick base.
Add the cooked beans and coconut milk, stir and simmer uncovered for 15–20 minutes, until the sauce thickens and the beans absorb the spices.
Separately, rinse the rice, cover with 600 ml of water, bring to a boil, cover and cook over low heat for 15–18 minutes; leave covered for another 5 minutes.
Serve the maharagwe hot together with the rice.
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