Ingredients for Beans In Coconut Sauce Maharagwe Ya Nasi
- Red Kidney Beans
- 4 cups water (for dried beans)
- 2 tablespoons olive oil
- White Onions
- Plum Tomatoes
- Garlic Cloves
- 1 (13.5 ounce) can full-fat coconut milk
- Salt And Black Pepper
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How to Make Beans In Coconut Sauce Maharagwe Ya Nasi
- Soak 1 cup of dried kidney beans overnight in plenty of water.
- Drain the soaked beans thoroughly.
- In a large stockpot, combine the drained beans with 4 cups of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1-1.5 hours, or until beans are tender. (If using canned beans, skip steps 1-3 and proceed directly to step 4, using 2 (15-ounce) cans of drained and rinsed kidney beans.)
- Drain the cooked beans (if using dried beans), reserving about 1/2 cup of the cooking liquid. Return the beans to the stockpot.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves of garlic, minced. Sauté until softened, about 5 minutes.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, to the skillet. Cook for another 3 minutes.
- Add the onion-tomato mixture to the cooked beans in the stockpot.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk. Stir well to combine.
- Add 1/4 cup of the reserved bean liquid (or more, to desired consistency). Bring to a gentle simmer over low heat.
- Season generously with salt and pepper to taste. Simmer for 5 minutes to allow flavors to meld.
- Serve warm, garnished with fresh cilantro or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
56g
Carbs
11g
