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Kenyan Beans and Rice

Yields8 ServingsPrep Time10 minsCook Time40 mins

In Kenya, this dish would be called mahragwe (simply “beans” in Kiswahili). It’s an extremely simple stew of kidney beans, coconut milk, tomatoes, and curry spices. It’s easy to make and even easier to eat.

 4 cups brown basmati rice, cooked
 2 (15-ounce) small cans kidney beans
 1 (28-ounce) can diced tomatoes
 1 small onion, chopped
 1 coconut milk(for diabetics use light coconut milk)
 3 tsp curry powder
 1 tsp extra virgin olive oil
 1 large clove garlic, minced
 salt, to taste

Cook the basmati rice according to package instructions.


In a pot, sauté garlic and onions in oil. Add 2 teaspoons curry powder and stir. Add tomatoes with juice and simmer for about ten minutes. Add the coconut milk and simmer for ten minutes. Taste the mixture and add another teaspoon of curry powder to your liking. Add drained beans.


Cover and simmer for 15-20 minutes, adding salt to taste. Serve over basmati rice.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 180
% Daily Value *
Total Fat 3g5%

Saturated Fat 0.6g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 635mg27%
Total Carbohydrate 28g10%

Dietary Fiber 9g36%
Sugars 3g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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