Black Garlic Kitchen

Black Garlic Swahili Beans (Maharagwe ya nazi)

Maharagwe ya nazi is a popular Swahili dish. In the Kiswahili language maharagwe is red kidney beans and nazi is coconut. Black Garlic Kitchen’s simple version of this time-honoured Kenyan dish mixes the flavours of kidney beans and mild aromatic spices in a creamy tomato based coconut sauce with a subtle boost from Black Garlic Paste which provides a perfect foil to this traditional Kenyan dish. Furahia chakulu chako! 

Black Garlic Swahili Beans

Prep: 20 mins| Cook: 20 mins | Serves: 4 | V | Ve

Ingredients

  • 2 tbsp vegetable oil
  • 2 medium onions – peeled and finely chopped
  • Pinch of salt
  • 1 red chilli – deseeded and finely chopped
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • ¼ tsp ground cardamom
  • 1 ½ tsp Black Garlic Sea Salt or salt
  • 1 tsp freshly ground black pepper
  • 2 cloves white garlic – crushed
  • Thumb-sized piece of fresh ginger – peeled and grated
  • 2 tbsp Black Garlic Paste
  • 4 tbsp tomato purée
  • 2 x 400g can red kidney beans in water – drained (bean water reserved*)
  • 1 x 400ml can coconut milk
  • 100ml reserved bean water*
  • Salt and freshly ground black pepper to taste
  • 3 tbsp freshly chopped coriander
  • Extra freshly chopped coriander for garnish

Method

  • Heat the oil in a large saucepan set over a medium heat. Add the onions with a pinch of salt and cook for 5 minutes until soft and translucent.
  • Add the chilli, cumin, turmeric, ground coriander, cardamom, salt and black pepper. Gently fry for 1 minute.
  • Add the crushed white garlic, ginger, Black Garlic Paste and tomato purée.** Gently fry for 3 minutes, stirring well to coat the onions in the spice mixture.
  • Add the drained kidney beans plus 100ml of the saved bean water from the can. Simmer for 15 minutes.
  • Add the coconut milk and simmer for a further 5 minutes until the beans are piping hot.
  • Taste and adjust the seasoning accordingly by adding extra salt and pepper. Stir through the chopped coriander.
 

To Serve: scatter over chopped coriander and serve hot with rice, chapatis or ugali.

Top Tip: cooking out the tomato purée for 3 minutes helps to remove any raw/metallic taste.** The flavours of Swahili Beans will improve if made a day ahead. Re-heat before serving,

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