Beans in Coconut Sauce (Maharagwe Ya Nasi)

This is a popular African 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!

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 1  lb red kidney beans, soaked overnight in water
• 8  cups water
• 1  tablespoon olive oil
• 2  white onions, diced
• 3  plum tomatoes, diced
• 2  garlic cloves, minced
• 1  cup coconut milk
•  salt and black pepper, to taste

Directions

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!