Spiced Red Beans in Coconut Milk (Maharagwe)

Adapted from this recipe, this Kenyan dish is rich, spicy, comforting, and so easy to make.

Maharagwe

2 T olive oil
2 onions, chopped
1 t cayenne pepper (or to taste)
2 t turmeric
1 t salt
1 can coconut milk
2 cans red kidney beans
3 chopped tomatoes, or 14 oz can diced tomatoes

Warm oil and sautee onions over medium heat in a large skillet until they begin to turn golden brown or, if you don't have time, just until they soften. Add cayanne and cook for one minute. Add the rest of the ingredients and simmer until tomatoes are very soft, about 20 minutes. Serve over rice.

Ochre and Red on Red, Mark Rothko, 1957