The coconut beans (maharagwe za nazi) are a poor but tasty and energetic dish of the tradition of the ethnic mijikenda that populates the Kenyan coast.
Depending on who prepares it, its taste and abundance of beans, it can be cooked as a soup (more brothy) or as a cream (with more coconut milk).
Follow the recipe.

Ingredients for 4 people::  Persons
300 grams of beans
4 cups of coconut milk and 1 cup of cream (you can buy the one in bric or tin, possibly also the cream of "Kentaste")
1 onion
2 green chilli peppers (pilipillar)
2 tomatoes or tomato sauce
1 teaspoon flour
Turmeric qb
Curry qb.

Preparation: Preparation

If the beans are fresh, leave them to soak in water for at least 12 hours, otherwise release them with tin liquid and rinse.
Cut the onion into small cubes and add it to the beans together with the chilli peppers, curry powder, curry powder and salt, all in a pot.
Add enough coconut milk to cover the beans and start cooking.
Cook the beans until the coconut milk has reduced and the beans are well cooked.
In another pot, add the thick coconut milk (cream) and flour and start cooking until it thickens.
Pour the cooked beans into a serving plate and pour the coconut milk into the beans.
Preferably serve with chapati