Nigerian Kidney Bean Stew With a Peanut Sauce

Total Time
3hrs 20mins
Prep
20 mins
Cook
3 hrs

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. 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. 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. 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. 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. 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. Serve hot over rice, or with a good bread.
Most Helpful

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.

5 5

Another great recipe, Marina K! I used 1/4 teaspoon of cayenne and mixed the tomato paste with 1/2 cup water rather than 12 cups. The only thing I added was about a teaspoon of fleur de sel. The finished product had the smooth consistency of a cream-based soup and was delicious over rice. Even DH, who was dubious when he saw it was meatless, went back for seconds. Thanks for posting this! Made for PAC Spring '08.