Beans In Coconut Sauce Maharagwe Ya Nasi Recipes

BEANS IN COCONUT SAUCE (MAHARAGWE YA NASI)

Beans in Coconut Sauce (Maharagwe Ya Nasi) image

This is a popular African dish posted by chef Keith Famie. Simple and satisfying! Cook time does not include the time for the beans to soak overnight. Note: If you want to make this recipe easier/faster, feel free to substitute canned beans and canned tomatoes!

Provided by LifeIsGood

Categories African

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb red kidney beans, soaked overnight in water
8 cups water
1 tablespoon olive oil
2 white onions, diced
3 plum tomatoes, diced
2 garlic cloves, minced
1 cup coconut milk
salt and black pepper, to taste

Steps:

Drain the beans (after soaking overnight in water).
Put the beans and water into a stockpot. Simmer over medium heat for 1 to 1 1/2 hours, or until the beans are tender. Drain and return the beans to the stockpot.
Heat the olive oil in a saute pan over medium heat. Sweat the onions, tomatoes and garlic until tender. Add the onion mixture to the beans. Add the coconut milk and bring to a simmer over low heat. Cook for 5 minutes.
Season with salt and pepper, to taste. Serve warm!

MAHARAGWE--(SPICED RED BEANS IN COCONUT MILK)

Maharagwe--(Spiced Red Beans in Coconut Milk) image

This is a recipe fron Kenya. There are a few ways to prepare Red Beans in Africa and different areas seem to prefer different seasonings. The coconut milk in this recipe is the traditional way to make your own, but you can substitute canned to save yourself the trouble. You can also substitute canned kidney beans for the dried. Posted for ZWT, Africa.

Provided by Chef Jean

Categories Beans

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup dried red kidney beans
2 yellow onions, medium-size chopped
1 -2 tablespoon oil
2 -3 tomatoes, chopped
1 teaspoon salt
2 teaspoons turmeric
3 chili peppers, ground into a paste or 1 1/2 teaspoons cayenne pepper
2 cups coconut milk

Steps:

In a large pot, cover the beans with water and simmer until they are just tender, about an hour. Saute onions in oil until golden brown. Add the remaining ingredients to the pot and simmer several minutes until the beans are very tender and the tomatoes are cooked (about 20 minutes). Serve over rice or a stiff porridge.
For the coconut milk:.
Makes about 3 cups.
fresh white meat of 1 coconut
Grate the meat by hand or process it in a blender. To extract the flavorful moisture from the gratings, it is easy to mimic the Africans' method of using a conical woven basket. Line a bowl with a cotton cloth such as cheesecloth, making sure that the lining is big enough to drape over the sides of the bowl. Dump the grated coconut onto the cloth and then pour 1 cup of boiling water over it. When it is cool enough to handle, gather the edges of the cloth and lift it above the bowl. Wring it with both hands to squeeze out the mlky liquid, which you should pour off and save. Repeat this process three times.
The first squeezing is the most concentrated, so you should keep each squeezing separate and use them in order (i.e., use the first squeezing as the first cup in a recipe, etc.).

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