Maharagwe (Spiced Beans in Coconut Milk)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 237 | ml |
black-eyed peas
cooked |
|
| 3 | each |
tomatoes
chopped |
|
| 7.5 | ml |
turmeric
|
|
| 5 | ml |
chili powder
|
|
| 15 | ml |
cilantro
chopped |
|
| 355 | ml |
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.
