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    You are in: Home / Recipes / Maharagwe--(Spiced Red Beans in Coconut Milk) Recipe
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    Maharagwe--(Spiced Red Beans in Coconut Milk)

    Maharagwe--(Spiced Red Beans in Coconut Milk). Photo by BakinBaby

    1/1 Photo of Maharagwe--(Spiced Red Beans in Coconut Milk)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Chef Jean's Note:

    This is a recipe fron Kenya. There are a few ways to prepare Red Beans in Africa and different areas seem to prefer different seasonings. The coconut milk in this recipe is the traditional way to make your own, but you can substitute canned to save yourself the trouble. You can also substitute canned kidney beans for the dried. Posted for ZWT, Africa.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, cover the beans with water and simmer until they are just tender, about an hour. Saute onions in oil until golden brown. Add the remaining ingredients to the pot and simmer several minutes until the beans are very tender and the tomatoes are cooked (about 20 minutes). Serve over rice or a stiff porridge.
    2. 2
      For the coconut milk:.
    3. 3
      Makes about 3 cups.
    4. 4
      fresh white meat of 1 coconut
    5. 5
      Grate the meat by hand or process it in a blender. To extract the flavorful moisture from the gratings, it is easy to mimic the Africans' method of using a conical woven basket. Line a bowl with a cotton cloth such as cheesecloth, making sure that the lining is big enough to drape over the sides of the bowl. Dump the grated coconut onto the cloth and then pour 1 cup of boiling water over it. When it is cool enough to handle, gather the edges of the cloth and lift it above the bowl. Wring it with both hands to squeeze out the mlky liquid, which you should pour off and save. Repeat this process three times.
    6. 6
      The first squeezing is the most concentrated, so you should keep each squeezing separate and use them in order (i.e., use the first squeezing as the first cup in a recipe, etc.).

    Ratings & Reviews:

    • on December 21, 2012

      55

      A fantastic blend of flavours, very warm, comforting and spicy. I used canned beans and it was fine. Goes well with rice, but we also ate it on its own like a stew. Wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2011

      55

      What a lovely blend of flavors. I used canned beans,and substituted a few of the spices. This was an exellent side dish and could be used with any meat. Made for ZWT, I've found a keeper and will certainly use again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Maharagwe--(Spiced Red Beans in Coconut Milk)

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 763.9
     
    Calories from Fat 256
    33%
    Total Fat 28.4 g
    43%
    Saturated Fat 23.5 g
    117%
    Cholesterol 0.0 mg
    0%
    Sodium 648.9 mg
    27%
    Total Carbohydrate 118.1 g
    39%
    Dietary Fiber 9.7 g
    38%
    Sugars 82.9 g
    331%
    Protein 13.9 g
    27%

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