Beans in Coconut Sauce (Maharagwe Ya Nasi) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Drain the beans (after soaking overnight in water).
2. 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.
3. 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.
4. Season with salt and pepper, to taste. Serve warm!
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