STEWED RED KIDNEY BEANS RECIPE | MAHARAGWE YA NAZI | COCONUT MILK RED BEANS

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

red kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans offer similar nutrition, while pinto beans are often less expensive.

Soak 4 lbs of red kidney beans overnight after cleaning them thoroughly.

Drain and rinse the beans.

Put the beans in a pot and bring them to a boil; cook for half an hour.

Skim off any foam that forms on top while the beans cook.

Prepare the vegetables: dice 1 medium-sized onion, and half of each of three peppers (red, yellow, orange) to make about 2 cups total. Chop 1 carrot, some cilantro, and 2 scallions for garnish.

In the same pot used for boiling the beans, add vegetable oil and sauté the diced vegetables until they sweat.

Add 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon curry powder, 1 teaspoon brown sugar, and 1 teaspoon chili powder; stir to combine.

Add 1 bay leaf and 1 tablespoon tomato paste, then mix well.

Pour in 1 can of coconut milk and 1 tablespoon Worcestershire sauce, then add about 2 cups of the reserved bean liquid.

Add half of the beans to the pot, reserving the rest for later.

Bring the mixture to a boil, then check the seasoning and adjust with salt and black pepper as needed.

Add in the jalapeno and cilantro stems, then cover and cook on low heat for about half an hour.

In a separate pot, bring 2 cups of water with ginger, garlic, salt, pepper, and vegetable oil to a boil.

Add 2 cups of basmati rice, lower the heat, and cook for 15 minutes.

After half an hour, check the beans; they should be nicely softened.

Remove the bay leaf and blend the beans to make them creamier.

Finish the dish by adding chopped scallions and cilantro on top.

Serve the coconut beans with the cooked rice, garnishing with additional cilantro and scallions, and optionally top with yogurt and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens