Maharagwe (Maragwe)

Recipe for Kenyan style beans with coconut milk. This makes a big pot of beans. If they are too much, just toss them in the freezer and they'll taste just a great when you pull them out after a month! The beans will taste even better after they sit in the spices for a few hours. Leftovers are usually better than the first time. Ideally, fix them in the morning or on the weekend to eat during the week!

2 lb. pinto beans (or another red/white bean)
3 cubes bullion
1 onion, diced
3 cloves garlic, diced
2 t. curry powder
1/4 t. black pepper
dash gr. red pepper
1/2 t. salt
1 can crushed tomatoes
1 can of coconut milk
cilantro, chopped

Soak beans overnight according to directions. (I soak mine in a 4.5qt slow cooker) Drain and rinse and return to pot with water to cover. Add bullion. (I often cook mine in the slow cooker on HIGH for about the same amount of time as on the stove.) Bring to a boil and put on rapid simmer for 2 to 3 hours.

Once beans are cooked, in a fry pan, add oil, onion and garlic and saute until soft. Add spices and salt and saute for a minute or two longer. Add tomatoes and let simmer for 5 minutes or until tomatoes no longer taste acidic. Turn off heat.

Turn beans on high and add coconut milk. Bring to boil and add tomato/spice mixture. Add cilantro. Let simmer on low for 15 minutes or longer. Serve with rice, ugali, cornbread or flatbread.

When serving leftovers, add fresh cilantro.