Curried Bean Stew

Curried Bean Stew dish took me to a faraway land of safaris, incredible roses, and Kericho Gold tea. A land whose name means God’s resting place in the language of its people: Kenya.

I read about this stew in Saveur magazine and immediately wanted to make it.

In Kenya, it is called Mchuzi Wa Mbaazi, which means curry and beans in Swahili.

It might sound like it is not the right recipe for the season but it is pretty light, can be consumed lukewarm or cold, or simply bookmarked and reserved for the winter months if in your mind beans and summer are simply not compatible.

But I urge you to change your mind and let your palate seize the summer to travel and explore.

Curried Bean Stew Recipe–Mchuzi Wa Mbaazi

The curried Bean Stew recipe is adapted from Saveur magazine

4 servings

• ¾ pound dried red kidney beans
• 2 cups coconut milk
• 1 medium red onion, minced
• 3 garlic cloves, minced
• 2 small dried red chili peppers
• 2 teaspoons ground cumin
• 1 ½ teaspoon yellow curry powder
• Sea salt and freshly ground pepper
• Cilantro or parsley and chopped tomato, for garnish (optional)

Soak the beans overnight.

Drain the beans and place them in a medium pot with 3 ½ cups water.

Cover with a lid and cook the beans over medium heat for 40 minutes.

Mix in the coconut milk, minced onion, minced garlic, chili peppers, cumin, curry, salt, and pepper.

Cover and cook for 15 to 20 minutes.

Taste and add more salt and pepper if necessary.

Serve warm or cold, garnished with cilantro and chopped tomatoes.