Maharagwe (Spiced Red Beans in Coconut Milk)
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
red kidney beans
dried |
|
| 2 | medium |
yellow onion
chopped |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
tomatoes
chopped |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
turmeric
|
|
| 3 | each |
hot chili peppers
ground |
*
|
| 2 | cups |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red kidney beans
dried |
|
| 2 | medium |
yellow onion
chopped |
*
|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
tomatoes
chopped |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
turmeric
|
|
| 3 | each |
hot chili peppers
ground |
*
|
| 473 | ml |
coconut milk
|
|
Directions
In a large pot, cover the beans with water and simmer until they are tender.
Sauté the onions in the oil until golden. Add, with the remaining ingredients, to the pot and simmer for several minutes until the beans are very tender and the tomatoes are cooked.
Serve over rice or a stiff porridge.
