from: Eastern Africa | cooking method: boiling-simmering
Maharagwe (Red Beans)
The Swahili people have two ways to cook Maharagwe (Maragwe), or beans: sweet or savory. Skip the optional ingredients to make Sweet Beans, which are eaten at the end of lunch or dinner. For special dinners add all the optional ingredients to make Savory Beans. Savory beans are also eaten with bread for breakfast.
What you need
- two cups (about one pound) dry red beans or kidney beans, soaked in water overnight
- one or two cups of coconut milk or whole milk (see the note about coconut milk on the Wali wa Nazi recipe page)
- sugar to taste (two to four tablespoons)
- a few cardamom seeds, or a quarter teaspoon ground cardamom (or a few small pieces of stick cinnamon, or a quarter teaspoon ground cinnamon)
- one teaspoon salt
- two onions, chopped (optional)
- two tomatoes, chopped (optional)
- one sweet green pepper, chopped (optional)
- one or two cloves of garlic, crushed and chopped (optional)
- one teaspoon mild curry powder (optional)
- one small chile pepper, cleaned and chopped (optional even for savory beans)
What you do
- Rinse and drain soaked beans. Place beans in a large cooking pot and add fresh water to cover. Bring to a fast boil and cook for ten minutes. Reduce heat and simmer until beans are nearly tender. Add all remaining ingredients. Cover and cook until all is tender, stirring occasionally.
- Serve with Chapati.
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