Maharagwe

• 6 1/2 cups red beans dried, soaked overnight and rinsed
• 2 yellow onions or mediums white, chopped
• 2 tablespoons peanut oil
• 1 green pepper chopped, seeds removed
• 2 peppers habanero, seed removed, minced
• 6 plum tomatoes canned, hand crushed, along with some juice
• 1 can coconut milk not light!
• 2 teaspoons turmeric
• 4 cardamom seeds
• 2 cloves garlic minced
• salt to taste

1. Boil the beans in a large pot until tender, 1-2 hours. Drain.
2. Return the beans to the pot and add about 1/2 - 3/4 cup water, simmer gently until absorbed
3. Meanwhile, in a deep skillet fry the onions in peanut oil until lightly browned
4. Add garlic, green pepper, and habanero pepper, fry for another few minutes
5. Add the contents of the skillet, along with the remaining ingredients, to the pot of beans and simmer until everything is tender and the flavors have come together. Taste for seasoning and adjust salt accordingly.

red beans, yellow onions, peanut oil, green pepper, peppers, tomatoes, coconut milk, turmeric, cardamom seeds, garlic, salt

Taken from www.yummly.com/recipe/Maharagwe-1662106 (may not work)