Marharagwe Legumes“Maharagwe” means “beans” in Kiswahili.  This dish is a Kenyan staple that’s full of flavors, sweet and spicy.

I made this for my husband and he Loved it! I like to serve it over jasmine rice.  If you are a vegetarian or just going meatless a few meals a week, this dish is a powerhouse of protein.  It is great for leftovers too as the flavors get a chance to mingle.


  • 2 Tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 15-ounce cans red kidney beans, rinsed and drained
  • 1 15-ounce can coconut milk
  • 1 15-ounce can chopped tomatoes, drained
  • 4 cloves garlic, minced
  • 1 medium Thai chile pepper, seeded and minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/2 cup chopped fresh cilantro
  • 2 teaspoons honey
  • 1/4 teaspoon pepper


  1. In a large soup pot, heat olive oil and saute onion and bell pepper until just tender.
  2. Stir in kidney beans, coconut milk, tomatoes, garlic, chile pepper, cumin, cardamom, curry, and turmeric.  Bring to a boil, reduce heat, cover, and simmer, stirring frequently, for 10-15 minutes, until flavors blend.
  3. Stir in cilantro and honey, and season with salt and pepper.  Serve hot over rice.