Maharagwe Spiced Red Beans In Coconut Milk Recipes
MAHARAGWE--(SPICED RED BEANS IN COCONUT MILK)
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
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)
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
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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