Njahi (Kenyan Black Beans) in Coconut Sauce Recipe

Serves: 8 Save

Ingredients (16)

  • 2 cups (13 ounces; 370g) njahi beans (see note)
  • Diamond Crystal kosher salt
  • 1/4 cup (60ml) neutral oil such as avocado oil, plus more if needed
  • 1/2 medium red onion (5 ounces; 150g), finely diced
  • 1/2 large green bell pepper (4 ounces; 110g), stemmed, seeded, and finely diced
  • 6 medium garlic cloves, thinly sliced
  • 4 scallions, ends trimmed and thinly sliced
  • One 1-inch piece ginger (1/3 ounce; 10g), peeled and minced 
  • 1 teaspoon cumin seeds
  • 3 tablespoons (40g) tomato paste
  • 2 teaspoons garam masala
  • 1 jalapeño, stemmed, seeded, and minced
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric 
  • One 13.5-ounce (400ml) can coconut milk
  • 1/4 cup roughly chopped cilantro leaves and tender stems

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