Entree: Burundi – Central Culinary Region – Maharagwe (Stewed spiced red kidney beans cooked with coconut milk in East African style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 2 cups (400 g) dried red kidney beans, soaked overnight and drained (or 3 cans, 15 oz each, drained)
- 1/4 cup (60 ml) vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 2 medium tomatoes, chopped (about 1 1/2 cups / 360 ml) or 1 cup (240 ml) tomato puree
- 2 tbsp (30 g) tomato paste
- 2 tsp (4 g) curry powder
- 1 tsp (2 g) ground cumin
- 13.5 oz (400 ml) coconut milk, 1 can
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 1 cup (240 ml) water or bean cooking liquid (as needed)
- 2 tbsp (8 g) chopped cilantro for garnish
- Steamed rice, ugali, or chapati for serving

Instructions

1. If using dried beans, place soaked beans in a pot, cover with fresh water, bring to a boil, then simmer 45–60 minutes until tender; reserve 1 cup (240 ml) of cooking liquid and drain the rest. If using canned beans, rinse and drain; skip to step 3.
2. In a large saucepan, heat oil over medium heat. Add chopped onion and sauté until translucent, about 5–7 minutes.
3. Add garlic and ginger; cook 1–2 minutes until fragrant. Stir in curry powder and cumin and toast briefly to bloom the spices.
4. Add chopped tomatoes (or tomato puree) and tomato paste; cook 4–5 minutes until the tomatoes break down and the mixture thickens slightly.
5. Add drained beans, coconut milk, reserved bean cooking liquid or 1 cup (240 ml) water, and salt. Bring to a gentle simmer.
6. Simmer uncovered 15–20 minutes so flavors meld and sauce thickens; add more water if needed for desired consistency.
7. Stir in lemon juice, taste and adjust seasoning. Remove from heat.
8. Garnish with chopped cilantro and serve hot with steamed rice, ugali, or chapati.