If you have been reading my posts for a while you know that EPC has a lot of favourite meals and generally loves the recipes I post here. In fact, the meal often has to pass the “husband taste test” before it is deemed blog-worthy.
I have been making Nigerian Kidney Bean Stew for a couple of years and it has certainly become top on EPC’s list. It is high up on my list too, because it is easy to make and is delicious and satisfying served over brown rice
I am feeling far too relaxed today to do much writing today, so I will keep it short and leave you with this wonderful recipe adapted from Madhur Jaffrey’s World Vegetarian.
Happy cooking and have a good week.
Nigerian Kidney Bean Stew with Peanut Sauce
2 cans of red kidney beans, rinsed well and drained
3 tablespoons of vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 green pepper, diced
2 teaspoons ground cumin
1 398 ml can of tomato sauce
1/4 teaspoon cayenne
1 tablespoon lemon juice
2 generous tablespoons peanut butter
1/3-2/3 teaspoon of salt to taste
- Heat oil in large pot over medium heat. Add the onions, garlic and green pepper and saute until the onion is translucent.
- Add the cumin and stir to coat the onion mixture
- Add the tomato sauce, cayenne, lemon juice and 1/2 cup water
- Stir well and simmer for 15 minutes
- Remove about 1/2 cup of liquid from the pot and reserve. Add the peanut butter to the reserved liquid and stir to mix. Return to the pot.
- Add the kidney beans and cook until heated through – about 10 minutes.