Nigerian Kidney Bean Stew With A Peanut Sauce Recipes

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NIGERIAN KIDNEY BEAN STEW WITH A PEANUT SAUCE



Nigerian Kidney Bean Stew With a Peanut Sauce image

This recipe is from Madhur Jaffery's World Vegetarian. It is very easy to make, and has a wonderfully rich flavour, or as she says "an unctuous sense of creaminess." Serve it over rice, or with a good bread.

Provided by Marina K

Categories     Stew

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups dried kidney beans
1 small green pepper, seeded & diced
2 teaspoons salt (to taste)
1 teaspoon ground cumin
2 tablespoons oil
0.5 (5 1/2 ounce) can tomato paste
1 medium onion, finely chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne (to taste)
1 teaspoon fresh lemon juice
1/4 cup peanut butter, smooth is best
1 cup frozen corn

Steps:

  • Soak the beans overnight. Drain. Place beans with 6 cups of water into a large pot. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 - 2 1/2 hours or until beans are tender.
  • Heat the oil in a skillet over medium heat. Add the onion, garlic and green pepper. Saute until the onion is just translucent, turning the heat down as needed.
  • Then, add the cumin and stir once or twice. Add the tomato paste, cayenne, lemon juice & 1/2 cup of water. Stir and bring to a simmer. Turn the heat down and simmer for about 15 minutes.
  • Meanwhile, put the peanut butter in a small bowl. Slowly add about 6 tbs of the liquid from the beans, mixing as you go. Stir this mixture back into the beans.
  • When the tomato mixture has finished cooking, pour it into the pot of beans. Add the corn. Stir and bring to a simmer. Cover, turn the heat to low and simmer gently for 10 minutes, stirring occasionally.
  • Serve hot over rice, or with a good bread.

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