Maharagwe Bean Stew

Serves 4

This bean stew comes from Kenya and the name means “beans”. Sever over hot rice with chipattis or tortillas on the side. A side salad might be nice.

2 tbsp olive oil

1 medium yellow onion, chopped

1 green bell pepper, chopped

2 15-ounce cans kidney beans, rinsed and drained

1 15-ounce can coconut milk

1 15-ounce can diced tomatoes, drained

4 cloves of garlic, minced

1 medium Thai chili pepper, seeded and minced

¼ tsp ground cumin

¼ tsp ground cardamom

1 tsp curry powder

¼ tsp turmeric

½ cup chopped fresh cilantr

2 tsp honey

¼ tsp white pepper

Salt to taste

1. In a large soup pot, heat the olive oil and sauté the onions and bell pepper until just tender.
2. Stir in remaining ingredients, except fresh cilantro and honey.
3. Bring to a boil. Reduce heat and simmer, covered, stirring frequently for 15 to 20 minutes or until flavors are blended.
4. Add fresh cilantro, honey, pepper and salt.
5. Serve hot over rice.

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