in Africa

Maharagwe

updated

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Ingredients for 2 servings:

  • 1 can beans, brown or kidney beans
  • 1 tomato(s)
  • ½ onion(s)
  • some oil
  • 2 tsp tomato paste, optional
  • some Vegeta, optional

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Beans in tomato sauce, East African

Recipe from an African friend. Drain the beans and cook with 1 to 1.5 cans of water. Do not put the lid on the pot so the water can evaporate. When about half the water has evaporated, add the finely chopped tomato and half an onion. When almost all the water has evaporated, add a splash of oil and, if desired, two teaspoons of tomato paste. Stir well. Can be seasoned with a little Vegeta or salt and pepper. Maharagwe (Swahili for “beans”) is an everyday dish from East Africa and is eaten with rice or chapati. It should also work with dried beans, but I’ve never tried it myself.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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