Beans in Coconut Sauce (Maharagwe Ya Nasi)

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is a popular Kenyan dish posted by chef Keith Famie. 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 Nutrition


  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!


Most Helpful

Delicious! I cheated and used canned dark red kidney beans and canned crushed tomatoes. I love the sweetness of the coconut and the savory from the tomatoes, garlic and beans. My daughter's BF is from South Africa and he is always looking for recipes from that region. I am pretty sure he will love these too. Made for Photo tag.

AcadiaTwo December 12, 2012

This is perfect. I did cheat & use canned beans (4 15oz light red kidney). The proportions to the sauce was just right. I also cheated & used 1 can diced tomatoes. ;) I think this would benefit from some hot pepper. There was just a very small bit leftover. I served this over basmati rice per children's suggestion. Made for Veggie Swap 2/12.

Elmotoo February 25, 2012

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