Maharagwe
Ooo, doesn’t that title sound fancy?
Dinner tonight came mostly out of the pantry and the freezer. Maharagwe is a basic Kenyan meal and means “beans” in Kiswahili. I adapted this recipe to suit our palates and what ingredients we had on hand.
Serve this over rice, quinoa or couscous or with some flatbread. Yum.
Maharagwe
2 tablespoons olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2-3 cups black beans (we used some I cooked and froze a long time ago, but 2 cans rinsed would do just fine too).
1 15-ounce can coconut milk
1 15-ounce can chopped tomatoes, drained
4 cloves garlic, minced
1 medium jalapeno pepper, seeded and minced
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
1 teaspoon curry powder
¼ teaspoon turmeric
½ cup chopped fresh cilantro
2 teaspoons honey
¼ teaspoon pepper
- In a large soup pot, heat olive oil and sauté onion and bell pepper until just tender.
- Stir in beans, coconut milk, tomatoes, garlic, chile pepper, cumin, cardamom, curry, and turmeric. Bring to a boil, reduce heat, cover, and simmer, stirring frequently, for 10-15 minutes, until flavors blend.
- Stir in cilantro and honey, and season with salt and pepper. Serve hot.
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