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Loading...A beloved East African comfort food from Kenya, this hearty stew simmers tender red kidney beans in a fragrant, lightly spiced coconut tomato sauce. Traditionally served over white rice, chapati, or ugali, it is a staple of Kenyan home cooking and roadside kitchens across the country.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 14 gSaturated Fat
- 54 gCarbs
- 14 gFiber
- 6 gSugar
- 18 gProtein
- 620 mgSodium
- 980 mgPotassium
- 110 mgCalcium
- 6 mgIron
- 28 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the beans and aromatic base
- 1 1/2 cups dried red kidney beans, soaked overnight (or 2 cans, 15 oz each, drained and rinsed)
- 4 cups water, for simmering the dried beans
- 2 tbsp vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 green chili such as serrano, minced (optional)
For the spiced coconut sauce
- 2 medium ripe tomatoes, finely diced (or 1 cup canned crushed tomatoes)
- 1 green bell pepper, diced
- 2 tsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 can (14 oz) full-fat coconut milk
- 1 cup water or low-sodium vegetable broth
To finish and season
- 1 tsp fine sea salt, plus more for the bean pot
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
Directions
- If using dried beans, drain the soaked beans, place in a pot, cover with 4 cups of fresh water and 1 teaspoon of salt, and simmer 45 to 60 minutes until tender. Drain and set aside. If using canned beans, simply drain and rinse them well.
- Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and lightly golden at the edges.
- Stir in the garlic, ginger, and green chili if using, and cook for 1 minute until fragrant. Add the curry powder, cumin, coriander, and turmeric, and toast the spices in the oil for 30 seconds to release their flavor.
- Add the diced tomatoes and bell pepper. Cook for 6 to 8 minutes, stirring often, until the tomatoes break down into a thick, jammy sauce and the pepper softens.
- Pour in the coconut milk and 1 cup of water or broth, scraping the bottom of the pot to lift any browned bits. Bring the mixture to a gentle simmer.
- Add the cooked kidney beans, 1 teaspoon of salt, and the black pepper. Reduce the heat to low and simmer uncovered for 15 to 20 minutes, allowing the stew to thicken and the flavors to mingle.
- Stir in the chopped cilantro and fresh lime juice, taste, and adjust the salt and pepper as needed.
- Ladle the stew over steamed white rice, alongside chapati, or with a wedge of ugali, and serve hot with extra cilantro on top.
Cook’s Notes
- For a creamier texture, mash about one-third of the cooked beans with a fork before stirring them into the sauce; this also helps thicken the stew naturally.
- Toast the dry spices in the oil for 30 seconds before adding any liquid; this blooms the aromatics and gives the dish a noticeably deeper flavor.
- Add a handful of chopped sukuma wiki (collard greens) or baby spinach in the last 5 minutes of simmering for extra color and nutrition the way many Kenyan home cooks do.
- This stew tastes even better the next day as the coconut and spices continue to meld, making it ideal for batch cooking and packed lunches.
- Serve with a wedge of lime on the side; the brightness lifts the rich coconut base and balances the warm curry notes.
