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Maharagwe (Spiced Beans in Coconut Milk)

 

77

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

1 each onions
chopped
1 cup black-eyed peas
cooked
3 each tomatoes
chopped
1 ½ teaspoons turmeric
1 teaspoon chili powder
1 tablespoon cilantro
chopped
*
1 ½ cups coconut milk
1 x vegetable oil
*
1 x salt
*

Directions

Heat the oil in a large, deep pot.

Cook the onion gently until it is golden and soft.

Partially mash the cooked peas with a fork and then add ot the cooking onion.

Add the tomatoes and mix well.

Put in the turmeric and chili powder, seasoning and half the cilantro.

After that, pour in the coconut milk, stirring to blend all the ingredients.

Cover the pot and leave to simmer for 10 minutes before garnishing with the remaining cilantro.

Serve over rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 23073% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 8g
Vitamin A 24% Vitamin C 27%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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