Recipe by Marina K
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.
Top Review by gknight14
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.
- 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
Directions See How It's Made
- 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.