Beans In Coconut Sauce (Maharagwe Ya Nasi) - cooking recipe

Ingredients

1 lb red kidney beans, soaked overnight in water
8 cups water
1 tablespoon olive oil
2 white onions, diced
3 plum tomatoes, diced
2 garlic cloves, minced
1 cup coconut milk
salt and black pepper, to taste

Preparation

Drain the beans (after soaking overnight in water).
Put the beans and water into a stockpot. Simmer over medium heat for 1 to 1 1/2 hours, or until the beans are tender. Drain and return the beans to the stockpot.
Heat the olive oil in a saute pan over medium heat. Sweat the onions, tomatoes and garlic until tender. Add the onion mixture to the beans. Add the coconut milk and bring to a simmer over low heat. Cook for 5 minutes.
Season with salt and pepper, to taste. Serve warm!