Maharagwe Red Beans

Discover the vibrant flavors of East Africa with Maharagwe Red Beans, a hearty and aromatic dish that's both comforting and indulgent. This vegan-friendly recipe features tender red kidney beans simmered in a creamy coconut milk base, infused with the warm spices of cumin, coriander, paprika, and turmeric. The addition of fresh ginger, garlic, and juicy tomatoes creates a rich and flavorful sauce that perfectly complements the beans. Ready in just under an hour, this dish is ideal for weeknight dinners or as a tantalizing addition to your meal rotation. Garnished with fresh cilantro and best served alongside steamed rice or warm chapati, Maharagwe Red Beans is a wholesome, gluten-free delight that celebrates bold, global flavors in every bite.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 cups red kidney beans (cooked or canned)
• 1 can (13.5 oz) coconut milk
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 large tomatoes, chopped
• 1 tablespoon tomato paste
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon chili flakes (optional)
• 1 cup water or vegetable broth
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro, chopped (for garnish)

Directions

Step 1

If using dried red kidney beans, soak them overnight and cook until tender. If using canned beans, rinse and drain them thoroughly.

Step 2

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 3

Add the diced onion and sauté until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the ground cumin, ground coriander, paprika, turmeric powder, and chili flakes (if using). Cook the spices for 1 minute to release their aroma.

Step 6

Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes break down and form a slightly thickened mixture, about 5-7 minutes.

Step 7

Pour in the coconut milk and water (or vegetable broth). Stir well to combine.

Step 8

Add the cooked red kidney beans to the pot, mixing them into the sauce.

Step 9

Season with salt and black pepper. Adjust the seasoning as desired.

Step 10

Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, stirring occasionally to prevent sticking.

Step 11

Once the sauce has thickened and the flavors have melded together, remove the pot from heat.

Step 12

Garnish with chopped cilantro before serving.

Step 13

Serve hot with steamed rice, chapati, or your favorite flatbread. Enjoy!

Nutrition Facts

Serving size	1817.6 grams (1817.6g)

Amount per serving	% Daily Value*
Calories	1334

Total Fat 32.90g	42%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 4846mg	211%
Total Carbohydrate 215.90g	79%
Dietary Fiber 50.10g	179%
Total Sugars 48.40g
Protein 60.70g	121%

Vitamin D 0IU	0%
Calcium 351mg	27%
Iron 24mg	131%
Potassium 4364mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.1%

Protein: 17.3%

Carbs: 61.6%