Maharagwe | FoodieAtlas

Ingredients

1 cup (200g) dried kidney beans, soaked overnight
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 large tomato, diced
1 bell pepper, diced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
2 cups (480ml) coconut milk
1 cup (240ml) water or vegetable broth
Fresh cilantro (for garnish)

Instructions

Prepare the Beans

Drain and rinse the soaked kidney beans.

Cook the Maharagwe

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and cook until translucent.

Stir in the minced garlic and cook for another minute.

Add the diced tomato and bell pepper. Cook for about 5 minutes, until the vegetables are softened.

Stir in the ground cumin, paprika, turmeric, salt, and black pepper.

Add the kidney beans and mix well.

Pour in the coconut milk and water or vegetable broth. Bring to a boil.

Reduce the heat to a simmer, cover, and cook for about 1 to 1.5 hours, or until the beans are tender and the flavors are well developed. Stir occasionally and add more water or broth if needed.

Serve

Garnish with chopped fresh cilantro.