COCONUT MILK CHILLI BEAN STEW​

COCONUT MILK CHILLI BEAN STEW

KALUHI'S KITCHEN
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Kenyan Cuisine
Servings 7 People

Ingredients
  

  • 2 cups Cherubet Frozen Wairimu Beans
  • 6 cloves Garlic
  • 1 Red onion diced
  • 1 Green bell pepper finely chopped
  • 1 Tomato minced
  • 2 Carrots cubed
  • 1 1 bird’s eye chili finely chopped
  • 400 grams Coconut milk
  • 1 tablespoon Tomato paste
  • ½ teaspoon Turmeric
  • 2 tablespoons Royco
  • Finely chopped coriander

Instructions
 

  • Prep all your ingredients (including bashing up the packet of Cherubet Beans to separate then measure). Keep everything nearby.
  • In a sufuria, add your onion, green hoho and garlic and let this cook in your oil for about 3 minutes. Be careful not to burn your garlic as it will make the entire dish bitter.
  • Add the tomatoes, chili, spices tomato paste and let this simmer on medium low heat for about 5-7 minutes until everything comes together. You can always adjust the chili quantity according to your preference.
  • Before adding the spices, especially for a stew, I usually mix them in a bowl with a little bit of water so that they mix evenly and do not clump and form balls in the stew. There after, add your Cherubet Beans together with 1/4 cup of water.
  • After 4 minutes, add the coconut milk and the carrots and mix everything in. I add the carrots during the final phase of cooking so that they retain a bit of crunch. Allow this to cook for about 15-20 minutes on low heat so that everything comes together and the flavors marry.
  • Garnish with fresh coriander and serve.