Nigerian Kidney Bean Stew With a Peanut Sauce
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.
- 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
- 1/2 (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
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.