Nigerian Kidney Bean Stew with a Peanut Sauce
Kidney beans, green pepper and corn come together in this West African stew, fragrant with cumin and cayenne and simmered on the stove.
3 hr 20 min · Serves 4 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 180 min · 200 min total
- hard
- 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
