Maharagwe (Beans) with Coconut Flatbread

Ingredients

• 1 cup Dried Red Beans
• 1 can Coconut Milk
• 1 medium Onion
• 2 medium Tomato
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.25 teaspoon Turmeric
• 0.75 teaspoon Salt
• 3 cups Water
• 1.5 cups All-Purpose Flour
• 0.75 cup Water
• 2 tablespoons Vegetable Oil

Instructions

1. 1Place the 1 cup of Dried Red Beans in a large bowl and cover with plenty of water. Let soak for at least 4 hours, or preferably overnight.
2. 2Drain and rinse the soaked 1 cup of Dried Red Beans. Set aside.
3. 3Finely chop the 1 medium Onion. Mince the 2 cloves Garlic. Grate the 1 teaspoon Ginger. Dice the 2 medium Tomatoes.
4. 4Heat 2 tablespoons of Vegetable Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and cook for 5-7 minutes, until softened and translucent. Add the minced 2 cloves Garlic and grated 1 teaspoon Ginger and cook for 1 minute more, until fragrant.
5. 5Add the diced 2 medium Tomatoes to the pot and cook for 5 minutes, stirring occasionally, until they have softened. Add the drained beans, 1 can Coconut Milk, 1 teaspoon Cumin, 0.5 teaspoon Coriander, 0.25 teaspoon Turmeric, and 0.75 teaspoon Salt. Pour in the 3 cups of Water. Stir everything together.
6. 6Bring the mixture in the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally to prevent sticking.
7. 7While the beans are simmering, place 1.5 cups of All-Purpose Flour in a medium bowl. Gradually add 0.75 cup of Water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with the bowl and let it rest for 15 minutes.
8. 8Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion out very thin, about 6-8 inches in diameter. Heat a dry cast-iron skillet or griddle over medium-high heat (400°F / 200°C). Cook each flatbread for 2-3 minutes per side, until lightly browned in spots and puffed in places. Stack the cooked flatbreads and cover with a clean kitchen towel to keep them warm.
9. 9Serve the Maharagwe (Beans) hot with the warm coconut flatbread on the side for dipping.

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