Maharagwe Red Beans Recipes

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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

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.).

MAHARAGWE (RED BEANS)



Maharagwe (Red Beans) image

The Swahili people have two ways to cook beans: sweet or savory. Skip the optional ingredients to make Sweet Beans, which are eaten at the end of lunch or dinner. For special dinners add all the optional ingredients to make Savory Beans. Savory beans are also eaten with bread for breakfast. From "The Congo Cookbook". Posted for ZWT #4.

Provided by mary winecoff

Categories     Beans

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups dried red kidney beans, soaked in water overnight
1 -2 cup coconut milk or 1 -2 cup whole milk
2 -4 tablespoons sugar
1/4 teaspoon ground cardamom (or a few small pieces of cinnamon)
1 teaspoon salt
2 onions, chopped (optional)
2 tomatoes, chopped (optional)
1 sweet pepper, chopped (optional)
2 garlic cloves, crushed and chopped (optional)
1 teaspoon mild curry powder (optional)
1 small chili pepper, cleaned and chopped (optional)

Steps:

  • Rinse and drain soaked beans. Place beans in a large cooking pot and add fresh water to cover.
  • Bring to a fast boil and cook for 10 minutes. Reduce hat and simmer until beans are nearly tender.
  • Add all remaining ingredients. Cover and cook until all is tender, stirring occasionally.

Nutrition Facts : Calories 599, Fat 13.1, SaturatedFat 11.6, Sodium 619.1, Carbohydrate 102.2, Fiber 14.2, Sugar 46.3, Protein 21.6

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