Kenyan · beginner
Swahili Maharagwe Red Kidney Beans In Coconut Sauce
Creamy kidney beans gently simmered with warm ground cardamom, garlic, and rich coconut milk.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat coconut oil in a deep skillet over medium heat.
- 02
Add diced red onion and sauté for 5 minutes until soft and lightly browned.
- 03
Add minced garlic, ground cardamom, and ground turmeric, stirring constantly for 1 minute.
- 04
Add diced tomatoes with their juices and cook for 5 minutes, mashing slightly with a spoon until soft.
- 05
Stir in the cooked red kidney beans and full-fat coconut milk until evenly combined.
- 06
Lower heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and coats the beans.
A LITTLE KITCHEN KNOW-HOW
Simmer Reduction
Gently reducing coconut milk with spices and legumes allows fats and aromas to bind tightly around the main ingredients.
Notes from the kitchen
- Lightly mash a third of the beans with a fork near the end of cooking to thicken the sauce naturally.
- Ground cardamom gives this classic coastal Kenyan dish its signature aromatic profile.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
