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East African Kidney Beans in Coconut Milk

East African Kidney Beans in Coconut Milk

Tender kidney beans simmer in a fragrant coconut-tomato sauce with ginger, garlic, and warm spices. This east african-style stew is creamy, satisfying, and excellent served with rice, chapati, or steamed greens.

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves: 6

Ingredients

  • 1 large yellow onion (finely diced)
  • 2 medium tomatoes (diced)
  • 0.25 cup fresh cilantro (chopped)
  • 1 tsp fine sea salt
  • 0.5 tsp ground turmeric
  • 1 can full-fat coconut milk (13.5 oz)
  • 1 cup vegetable broth (low-sodium)
  • 1 tbsp fresh ginger (grated)
  • 2 tbsp olive oil
  • 1 tbsp lime juice (fresh)
  • 0.5 tsp black pepper (freshly ground)
  • 1 tsp ground coriander
  • 2 tbsp tomato paste
  • 4 cloves garlic (minced)
  • 0.25 tsp cayenne pepper
  • 4.5 cups cooked kidney beans (drained and rinsed)
  • 1 tsp ground cumin

Instructions

  1. Place the 4.5 cups drained and rinsed cooked kidney beans in a colander, rinse under cool running water for 30 seconds, and let them drain while you prepare the aromatics.
  2. Heat 2 tbsp olive oil in a 5-quart Dutch oven or heavy saucepan over medium heat until the oil shimmers, about 1 minute.
  3. Add the 1 large finely diced yellow onion to the Dutch oven and cook over medium heat, stirring with a wooden spoon every minute, until the onion is soft and lightly golden at the edges, 6-7 minutes.
  4. Add the 4 cloves minced garlic and 1 tbsp grated fresh ginger, then cook over medium heat, stirring constantly, until fragrant and no longer raw-smelling, 45-60 seconds.
  5. Stir in the 2 medium diced tomatoes and 2 tbsp tomato paste, scraping the bottom of the pot with the spoon, and cook over medium heat until the tomatoes release their juices and the paste darkens slightly, 4-5 minutes.
  6. Sprinkle in the 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground turmeric, and 0.25 tsp cayenne pepper, then stir over medium heat for 30 seconds until the spices bloom and smell toasty.
  7. Add the 4.5 cups cooked kidney beans, 1 can full-fat coconut milk, 1 cup low-sodium vegetable broth, 1 tsp fine sea salt, and 0.5 tsp freshly ground black pepper to the Dutch oven, stirring until the beans are evenly coated in the sauce.
  8. Increase the heat to medium-high and bring the stew to a gentle boil, 3-4 minutes, watching for steady bubbles around the edges rather than a rolling boil.
  9. Reduce the heat to medium-low and simmer uncovered, stirring every 5 minutes, until the sauce thickens enough to coat the back of a spoon and the beans are hot all the way through, 20-22 minutes.
  10. Lightly mash about 0.5 cup of the beans against the side of the pot with the back of the spoon, then simmer over medium-low heat for 2-3 minutes more until the sauce looks creamy and cohesive.
  11. Turn off the heat, stir in 1 tbsp fresh lime juice and 0.25 cup chopped fresh cilantro, and let the stew stand in the covered pot for 5 minutes so the flavors settle.
  12. Taste the stew with a clean spoon and adjust only if needed, then serve hot in shallow bowls; the finished beans should be tender, creamy, and suspended in a thick coconut-tomato sauce.

Nutrition (per serving)

  • Calories: 353
  • Protein: 14 g
  • Fat: 18 g
  • Carbohydrates: 37 g
  • Fiber: 11 g
  • Sugar: 6 g
  • Sodium: 622 mg

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