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.
Provided by Marina K
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
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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