Slow-Simmered Maharagwe: Red Beans in Creamy Coconut Tomato Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Traditional Kenyan red beans slow-cooked in a velvety sauce of coconut milk and tomatoes, perfect as a hearty side or main dish. This African-inspired vegan recipe, ready in about 130 minutes, blends dried red kidney beans, water, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried red kidney beans
• 4 cups, for soaking and cooking water
• 2 tbsp vegetable oil
• 1 large, chopped yellow onion
• 3, minced garlic cloves
• 1 tsp, grated fresh ginger
• 14 oz can diced tomatoes
• 14 oz can coconut milk
• 1.5 tsp salt
• 1/4 tsp (optional) cayenne pepper
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried red kidney beans and soak in water overnight or for at least 8 hours. Drain and rinse before cooking.
2. Step 2: In a large pot, add soaked beans and 4 cups fresh water. Bring to a boil, then reduce heat to low and simmer gently for 45-60 minutes until beans are tender but not mushy. Drain and set aside.
3. Step 3: Heat 2 tbsp vegetable oil in the same pot over medium heat. Add 1 large chopped yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Stir in 3 minced garlic cloves and 1 tsp grated fresh ginger, cooking for 1 minute until fragrant.
5. Step 5: Add 14 oz canned diced tomatoes, 14 oz canned coconut milk, 1.5 tsp salt, 1/4 tsp cayenne pepper (if using), and 1/2 tsp black pepper. Simmer for 5 minutes to combine flavors.
6. Step 6: Return the cooked beans to the pot and stir well. Simmer uncovered over low heat for another 15 minutes until the sauce thickens and coats the beans.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving alongside ugali or rice.