{"id":56715,"date":"2026-03-20T12:09:26","date_gmt":"2026-03-20T12:09:26","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=56715"},"modified":"2026-03-30T12:05:46","modified_gmt":"2026-03-30T11:05:46","slug":"black-garlic-swahili-beans","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-swahili-beans\/","title":{"rendered":"Black Garlic Swahili Beans"},"content":{"rendered":"\t\t

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Black Garlic Swahili Beans (Maharagwe ya nazi)\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Maharagwe ya nazi is a popular Swahili dish. In the Kiswahili language maharagwe is red kidney beans and nazi is coconut. Black Garlic Kitchen\u2019s 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!\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pr<\/strong>ep:<\/b> 20 mins| Cook: <\/b>20 mins | Serves:<\/b> 4 | V\u00a0<\/strong>|\u00a0Ve<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
2 tbsp vegetable oil<\/li>
2 medium onions \u2013 peeled and finely chopped<\/li>
Pinch of salt<\/li>
1 red chilli \u2013 deseeded and finely chopped<\/li>
2 tsp ground cumin<\/li>
\u00bd tsp ground turmeric<\/li>
1 tsp ground coriander<\/li>
\u00bc tsp ground cardamom<\/li>
1 \u00bd tsp Black Garlic Sea<\/strong> Salt<\/strong><\/a><\/span> or salt<\/li>
1 tsp freshly ground black pepper<\/li>
2 cloves white garlic \u2013 crushed<\/li>
Thumb-sized piece of fresh ginger \u2013 peeled and grated<\/li>
2 tbsp Black Garlic Paste<\/strong><\/a><\/span><\/li>
4 tbsp tomato pur\u00e9e<\/li>
**2 x 400g can red kidney beans in water – drained (bean water reserved)<\/li>
1 x 400ml can coconut milk<\/li>
100ml reserved bean water<\/li>
Salt and freshly ground black pepper to taste<\/li>
3 tbsp freshly chopped coriander<\/li>
Extra freshly chopped coriander for garnish<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\n\t\t\t
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Method<\/span><\/p>
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.<\/li>
Add the chilli, cumin, turmeric, ground coriander, cardamom, salt and black pepper. Gently fry for 1 minute.<\/li>
Add the crushed white garlic, ginger, Black Garlic Paste and tomato pur\u00e9e. Gently fry for 3 minutes, stirring well to coat the onions in the spice mixture.<\/li>
Add the drained kidney beans plus 100ml of the saved bean water from the can. Simmer for 15 minutes.<\/li>
Add the coconut milk and simmer for a further 5 minutes until the beans are piping hot.<\/li>
Taste and adjust the seasoning accordingly by adding extra salt and pepper. Stir through the chopped coriander.<\/li><\/ul>
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To Serve:\u00a0<\/strong>scatter over chopped coriander and serve hot with rice, chapatis or ugali.<\/p>
Top Tip:\u00a0<\/strong>cooking out the tomato pur\u00e9e 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,<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Featured Products:<\/p>
Black Garlic Sea<\/span>\u00a0Salt<\/span><\/u><\/a><\/span><\/li>
Black Garlic Paste<\/u><\/span><\/a><\/span><\/li><\/ul>
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