Beans In Coconut Sauce (Maharagwe Ya Nasi)

• 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

1. Drain the beans (after soaking overnight in water).
2. 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.
3. 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.
4. Season with salt and pepper, to taste. Serve warm!

red kidney beans, water, olive oil, white onions, tomatoes, garlic, coconut milk, salt

Taken from www.food.com/recipe/beans-in-coconut-sauce-maharagwe-ya-nasi-456840 (may not work)