Maharagwe ya Nazi — Coconut Red Bean Stew

Shopping list

• 300 g dried red kidney beans — soaked overnight and drained

  Sub
• 2 tbsp vegetable oil

  Sub
• 1 piece medium onion — finely chopped

  Sub
• 3 clove garlic cloves — minced

  Sub
• 1 tbsp fresh ginger — grated

  Sub
• 3 piece ripe tomatoes — chopped

  Sub
• 1 piece green bell pepper — deseeded and diced

  Sub
• 400 ml coconut milk

  Sub
• 1 tsp ground cumin

  Sub
• 0.5 tsp ground coriander

  Sub
• 0.5 tsp turmeric powder

  Sub
• 1 tsp sea salt

  Sub
• 0.5 tsp ground black pepper

  Sub
• 2 tbsp fresh coriander — chopped

  Sub

Step by step

1. 1

   Rinse the soaked beans and place in a large pot with 1 litre of fresh water. Bring to the boil, then reduce heat and simmer for 50– 60 minutes until the beans are tender but not mushy. Drain, reserving 200 ml of the cooking liquid.

2. 2

   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5– 6 minutes until softened and golden.

3. 3

   Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

4. 4

   Add the chopped tomatoes and diced green pepper, cooking for 6– 7 minutes until the tomatoes break down into a thick paste, stirring occasionally.

5. 5

   Stir in the ground cumin, coriander, turmeric, salt, and black pepper, cooking for 1 minute to toast the spices.

6. 6

   Add the cooked beans to the pan, stirring gently to coat in the spice mixture.

7. 7

   Pour in the coconut milk and reserved bean cooking liquid, stirring to combine. Bring to a gentle simmer.

8. 8

   Reduce heat to low, cover, and simmer for 15– 20 minutes, stirring occasionally, until the sauce has thickened and the flavours have melded.

9. 9

   Adjust seasoning if needed. Stir through the chopped coriander just before serving.

10. 10

    Serve hot with steamed white rice or ugali.