Maharagwe ( Kidney beans cooked with coconut milk)
2 cans kidney beans
2 1/2 cups light coconut milk
2 green chillies
3/4 cups thick coconut milk
1 tsp flour
Open the cans and drain the water away from the beans.
Rinse the beans and place them in a pot.
Dice the onion and add it to the beans along with the chillies and salt.
Add the light coconut milk and start cooking.
Cook the beans till the coconut milk has reduced and the beans are well cooked.
In another pot add the thick coconut milk and the flour and start cooking till it thickens.
Pour the cooked beans in a serving dish and pour the thick coconut milk over it.
Serve with chapatis.