Ingredients
-
1 1/2
-
1
-
2
-
1
-
2
-
0.5
-
1
-
2
-
1/4
-
1
-
1/4
-
1
-
-
-
Directions
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 , Very, very tasty Served with brown basmati and a good dash of hot sauce I’ve ordered dried peanut butter (75% less fat) and will try it mashed in with a few of the kidney beans when I next make this dish Will post if it turns out well
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Serve Hot Over Rice, or With a Good Bread. |
