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Maharagwe (Beans) Dip with Pita Bread recipe by Safe Plated

Maharagwe (Beans) Dip with Pita Bread

Creamy and flavorful bean dip made with coconut milk and Kenyan spices, served with pita bread.

45m4 servings
Contains wheatSHELLFISH-free
200 cal|8g protein|30g carbs|5g fat|7g fiber

Ingredients

  • 1 cup Red Kidney Beans
  • 1/2 cup Coconut Milk
  • 1/2 medium Onion
  • 2 cloves Garlic
  • 1 teaspoon Ginger
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Salt
  • 4 pieces Pita Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Soak kidney beans overnight, drain and boil until soft. (Alternatively, use canned beans).
  2. 2In a pan, sauté chopped onion, garlic, and ginger until fragrant.
  3. 3Add turmeric, cumin, and coriander powder. Cook for 1 minute.
  4. 4Add the cooked kidney beans and coconut milk. Simmer for 15-20 minutes, stirring occasionally.
  5. 5Mash the beans with a fork or blend with an immersion blender until smooth.
  6. 6Season with salt to taste.
  7. 7Serve warm with pita bread.

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