Name: COCONUT MILK CHILLI BEAN STEW
Prep time: 15 min
Cook time: 40 min
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

COCONUT MILK CHILLI BEAN STEW

KALUHI'S KITCHEN

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Prep Time 15

Cook Time 40

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.