Maharagwe (Spiced Red Beans)

1 lb. dry red beans
2 medium onions, chopped
3 tomatoes, peeled and chopped
2 tbsp. oil
2 tbsp. turmeric
1-1/2 tsp. cayenne pepper
2 cups coconut milk

Add enough water to cover beans and boil for 10 minutes. Discard all the water. Rinse and drain beans. Add 2 fresh cups of water. Boil, then simmer for 1 hour or until tender, adding more water as necessary. Drain off water. Let stand.

Saute onions until golden brown. Add coconut milk. Combine onions, coconut milk and remaining ingredients with beans. Bring to a boil, then simmer for 5-10 minutes. Remove from heat. Serve in a bowl, with bread or fried plantain on the side.