Maharagwe (Kenyan Bean Stew)

red kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and money while providing similar nutrition.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

Soak red kidney beans overnight in water.

Drain and rinse soaked beans.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in diced tomatoes and green bell pepper; cook until softened, about 5 minutes.

Add soaked beans, curry powder, and bay leaves; stir to combine.

Pour in coconut milk and enough water to cover the beans.

Bring to a boil, then reduce heat to low and simmer until beans are tender, about 45-60 minutes.

Season with salt and black pepper to taste.

Stir in chopped cilantro and lime juice before serving.

Cooking Techniques

Spice Level: