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.


Copyright © 2001-2012 by The Still Waters Group

Created with the Personal Edition of HelpNDoc: Free Kindle producer