From Scratch Coconut Milk Red Beans
Right now make simmered red beans with coconut milk and rice.
Throughout Africa, there is nothing as important as use for human food as the seed of the common field or garden bean. As a food crop, beans occupy a more important place in African countries as it does in many other devolping countries. One of the most distinct differences between red and kidney bean varieties of common field beans is that of size and shape of seed.
Cooking dry red beans and white rice from scratch in Kenya is named is Mseto Wa Maharagwe dry red beans made with rice and coconut milk in one pot. Rice and beans is the most common food dish in many African Countries. Here is everything you need to know to make cooked savory red beans from dried red beans.
1 cup dry red beans
2 teaspoons minced garlic
1 large red onion, diced
1 large green bell pepper, diced
1 Maggie cube
1 teaspoon salt
4 cups of coconut milk
2 cups vegetable broth
1 cup white rice
Add all ingredients except rice and 3 cups of coconut milk into a large pot and simmer 3 hours. In the same pot add rice and remaining coconut milk and simmer for 20 minutes. Serve with fresh buttered bread.
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