Stewed Kidney Beans (Mchuzi Wa Mbaazi)

  • Serves

    serves 6-8

Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.


  • 1 lb. dried red kidney beans
  • 2 cups canned coconut milk
  • 2 tsp. cracked cumin seeds
  • 1 12 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


Step 1

Rinse beans; transfer to a 6-qt. pot. Add enough water to cover beans by 2". Bring to a boil; cook for 2 minutes. Remove pot from heat; cover. Let sit for 1 hour.

Step 2

Drain beans, return them to pot, and add 8 cups water. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until just tender, about 1 1⁄2 hours. Stir in 1 1⁄2 cups coconut milk, cumin, curry powder, salt, chiles, garlic, onion, and 1 cup water; cook, stirring often, until beans are very tender, about 20 minutes.

Step 3

Remove pot from heat; stir in remaining coconut milk. Season with salt and pepper. Let cool slightly before serving.

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