Maharagwe (Kenyan Coconut Beans) - Shellfish-Free

Name: Maharagwe (Kenyan Coconut Beans) - Shellfish-Free
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 cup Dried red kidney beans; 1 can (13.5 oz) Coconut milk; 1 medium Onion; 2 medium Tomatoes; 2 cloves Garlic; 1 tsp Ginger; 1 cup Vegetable broth; 1 tsp Cumin; 1 tsp Coriander; 1/2 tsp Turmeric; 2 tbsp Vegetable oil; 1/2 tsp Salt

Creamy coconut beans, a staple in Kenyan cuisine, are made shellfish-allergy friendly.

75m4 servings

SHELLFISH-free

400 cal|15g protein|60g carbs|12g fat|12g fiber

Ingredients

1 cup Dried red kidney beans
1 can (13.5 oz) Coconut milk
1 medium Onion
2 medium Tomatoes
2 cloves Garlic
1 tsp Ginger
1 cup Vegetable broth
1 tsp Cumin
1 tsp Coriander
1/2 tsp Turmeric
2 tbsp Vegetable oil
1/2 tsp Salt

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

Instructions

1Soak beans overnight or for at least 6 hours. Drain and rinse.
2Sauté onion, garlic, and ginger in vegetable oil until softened.
3Add tomatoes and cook until softened.
4Add the drained beans, coconut milk, vegetable broth, cumin, coriander, turmeric, and salt.
5Bring to a boil, then reduce heat and simmer covered for 45-60 minutes, or until beans are tender.
6Serve hot with rice or ugali.

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