Maharagwe

Drain soaked kidney beans and place in a large pot. Cover with fresh water and boil for forty-five minutes until beans are tender but not mushy.

In a separate pan, heat oil and saute diced onions and garlic until golden, about five minutes.

Add chopped tomatoes, cumin, and turmeric. Cook until tomatoes break down into a thick sauce, roughly ten minutes.

Add the cooked beans to the tomato sauce along with bouillon cube and salt. Add enough water to create a stew consistency.

Simmer everything together for twenty minutes, allowing the beans to absorb the flavors of the sauce.

Garnish with fresh cilantro and serve hot over rice or with boule. The stew thickens further as it cools.