Breakfast beans? Well, you can do better than the preservative infused sugar & salt syrups.

Known as Maharangwe Ya Nazi in Tanzania and in many parts of East Africa. This superb and flavourful treat is an amazing alternative to baked beans.

Traditionally this protein-rich and fibre-packed dish is enjoyed as a main meal and often served with Chapati/ Parathas or rice. Unlike the very bland and sugary canned beans which often needs another form of protein to jazz them up, this coconut baked beans are full of flavours and are very versatile in its use. Falling within both the sweet and savoury spectrum of taste, this cinnamon & mild-curry powder infused creamy coconut treat is truly versatile, can be equally enjoyed in breakfast, lunch or in dinner. A great alternative for meat dependent side legume dishes

Ingredient List:

Rinsed and drained kidney beans- 1 can of 400g/ 1 cup dried beans

Low fat coconut milk -1 cup

Tomato -1 (chopped)

Onions - 1 (diced)

Curry powder -1 tbsp

Garlic clove -1 (minced)

Cinnamon ground - 1 tsp

Vegetable oil - 1/4 cup (59ml)

Salt -1/2 tsp

Castor Sugar -1 tbsp

Cooking Instructions:

Step 1:

Heat up some cooking oil (we have used olive oil) add the diced onion & once the onion is translucent, add in the tomatoes & saute until tender.

Step 2:

Add the kidney beans, cover with water and cook until fully soft, if using cooked can this will be very quick (five minutes should be enough

Step 3:

Add the minced garlic, curry powder, cardamom seeds, salt & cinnamon, stair to mix and cook for a minute

Step 4:

Stir in the low fat coconut milk followed by castor sugar and cook until desired consistency is reached (watch our video for how they might look like).

Step 5:

When the coconut milk is same consistency as the bean, check for seasoning and wallah!

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