Maharagwe Red Beans
Discover the vibrant flavors of East Africa with Maharagwe Red Beans, a hearty and aromatic dish that's both comforting and indulgent. This vegan-friendly recipe features tender red kidney beans simmered in a creamy coconut milk base, infused with the warm spices of cumin, coriander, paprika, and turmeric. The addition of fresh ginger, garlic, and juicy tomatoes creates a rich and flavorful sauce that perfectly complements the beans. Ready in just under an hour, this dish is ideal for weeknight dinners or as a tantalizing addition to your meal rotation. Garnished with fresh cilantro and best served alongside steamed rice or warm chapati, Maharagwe Red Beans is a wholesome, gluten-free delight that celebrates bold, global flavors in every bite.
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Recipe Information
Ingredients
- 3 cups red kidney beans (cooked or canned)
- 1 can (13.5 oz) coconut milk
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large tomatoes, chopped
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon chili flakes (optional)
- 1 cup water or vegetable broth
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (for garnish)
Instructions
If using dried red kidney beans, soak them overnight and cook until tender. If using canned beans, rinse and drain them thoroughly.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, paprika, turmeric powder, and chili flakes (if using). Cook the spices for 1 minute to release their aroma.
Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes break down and form a slightly thickened mixture, about 5-7 minutes.
Pour in the coconut milk and water (or vegetable broth). Stir well to combine.
Add the cooked red kidney beans to the pot, mixing them into the sauce.
Season with salt and black pepper. Adjust the seasoning as desired.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, stirring occasionally to prevent sticking.
Once the sauce has thickened and the flavors have melded together, remove the pot from heat.
Garnish with chopped cilantro before serving.
Serve hot with steamed rice, chapati, or your favorite flatbread. Enjoy!
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 48.4 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4364 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
