Stewed Kidney Beans (Mchuzi Wa Mbaazi)
Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.
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Cooking tools:
- Mortar and pestle
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 lb. dried red kidney beans
- 2 cups canned coconut milk
- 2 tsp. cracked cumin seeds
- 1 1⁄2 tsp. curry powder
- 1 tsp. kosher salt, plus more to taste
- 4 red or green Thai chiles, stemmed, seeded, and minced
- 2 cloves garlic, minced
- 1 medium yellow onion, minced
- Freshly ground black pepper, to taste
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