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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 oz) small cans kidney beans
 1 (28 oz) can diced tomatoes
 1 small onion, chopped
 1 (13.5 oz) can coconut milk(for diabetics, use light coconut milk)
 3 tsp curry powder
 1 tsp extra virgin olive oil(for diabetics, use ¼ cup of vegetable broth )
 1 large clove garlic, minced
 salt, to taste
1

Cook the basmati rice according to package instructions.

2

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.

3

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

Nutrition Facts

0 servings

Serving size

1 cup

Amount per serving
Calories180
% Daily Value *
Total Fat 3g4%

Saturated Fat 0.6g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 635mg28%
Total Carbohydrate 28g11%

Dietary Fiber 9g33%
Total Sugars 3g
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.