Coconut Beans

Coconut Beans
  • Servings : 3
  • Prep Time : 30 minutes
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Beans almost never run out of season. At least not in Kenya. For this reason, we tend to view them as cliché. After all, what else can you do with them if not make Githeri or rice/chapatti stew with them?? Truth is, there is a lot more you can do with your beans to give them a heavenly taste. One of the recipes you should definitely try is the Coconut beans:

IngredientsProductProduct Image
2 cups boiled Beans1 kg Butterfly Red Kidney Beans - KSh 154
4 tablespoons Cooking Oil1 Litre Elianto Corn Oil - KSh 318
2 Red Onions 1 kg Fresh Onions - KSh 140
3 ripe Tomatoes 1kg Tomatoes – KSh 149
3 teaspoons Garlic paste310g Shan Garlic Paste - KSh 270
2 teaspoons Ginger paste310g Shan Ginger Paste - KSh 270
1 tablespoon Tomato paste 100g Kenylon Tomato Paste - KSh 45
1 tablespoon Cumin powder50g Tropical Heat Ground Cumin Seeds - KSh89
1 cup Coconut Milk200 ml Kara UHT Coconut Milk - KSh 145
½ a cup Coriander1 Bunch Coriander - KSh 15
Black Pepper to taste50g Tropical Heat Ground Black Pepper Spice - KSh 70
Salt tot taste500 g Pure Health Pure Sea Salt - KSh 145
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Step 1: Boil beans and set aside to cool once cooked.
Step 2: In a separate sufuria/pot add oil, a crack of black pepper, sprinkle salt, add onions and allow to cook until brown.
Step 3: Add the spices and reduce the heat to low and allow spices to cook add tomato paste and allow to cook as well.
Step 4: Add the garlic and ginger paste, turn the heat back to high after the garlic and ginger have cooked.
Step 5: Add Diced tomatoes and allow to simmer for 10 minutes
Step 6: Add the beans and allow to simmer for another 10 minutes
Step 7: Finally add coconut milk and coriander and allow to simmer for 5 minutes.
Step 8: Check seasoning, put off heat and allow the beans to sit in the pot for another 10 minutes before serving.