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Swahili Maharagwe Red Kidney Beans In Coconut Sauce

Name: Swahili Maharagwe Red Kidney Beans In Coconut Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 3 cup cooked red kidney beans, rinsed and drained; 1.5 tbsp coconut oil; 1 medium red onion, diced; 3 clove garlic, minced; 0.5 tsp ground cardamom; 0.5 tsp ground turmeric; 1.5 cup diced tomatoes, canned or fresh with juices; 1 cup full-fat coconut milk

Creamy kidney beans gently simmered with warm ground cardamom, garlic, and rich coconut milk.

Prep: 10 min
Cook: 25 min
Total: 35 min

AI-generated illustration of Swahili Maharagwe Red Kidney Beans In Coconut Sauce

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Technique to learn

Simmer Reduction

Gently reducing coconut milk with spices and legumes allows fats and aromas to bind tightly around the main ingredients.

Instructions

Step 1: Heat coconut oil in a deep skillet over medium heat.
Step 2: Add diced red onion and sauté for 5 minutes until soft and lightly browned.
Step 3: Add minced garlic, ground cardamom, and ground turmeric, stirring constantly for 1 minute.

Step 4: Add diced tomatoes with their juices and cook for 5 minutes, mashing slightly with a spoon until soft.

Step 5: Stir in the cooked red kidney beans and full-fat coconut milk until evenly combined.

Step 6: Lower heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and coats the beans.

Cooking tips

Lightly mash a third of the beans with a fork near the end of cooking to thicken the sauce naturally.
Ground cardamom gives this classic coastal Kenyan dish its signature aromatic profile.
Original home-cooking adaptation inspired by Kenyan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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