Nigerian Baked Beans

This recipe is adapted from Madhur Jaffrey's World Vegetarian. I refer to this cookbook often, especially when I'm looking for new ideas as the book features over 650 recipes for various beans, vegetables, grains, and dairy. Madhur Jaffery is a renowned specialist in Indian cuisine, and accordingly her book contains an ample number of Asian recipes, though a wide range of regions and foods are represented. The ingredients used are readily available, the instructions easy to follow, and the majority of the recipes are quite simple to prepare, although there are plenty of ideas for special occasions.


Normally I prefer cookbooks with lots of pictures, but the small insert of photos in the center of the book is more than compensated by the descriptions preceding each section and recipe, which includes serving and preparation hints, along with information concerning the origins and traditions of the dishes.

Baked Beans with Nigerian Seasonings

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: African Published on March 19, 2007 One of my all-time favorite bean dishes — easy baked beans with peanut better and a delicious Nigerian-style seasoning Print this recipe Ingredients: 1/2 cup dried navy beans 1/2 cup dried cannellini (white kidney) beans 1/4 cup olive or sesame oil 1 medium onion, finely chopped 3 cloves garlic, crushed or minced 2 - 3 fresh green chilies or jalapeños, finely chopped 1 tablespoon curry powder 1/4 teaspoon cayenne 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 2 medium tomatoes, finely chopped 3 tablespoons peanut butter 1 1/4 teaspoons sea salt, or to taste plenty of fresh ground black pepper, to taste Instructions: Rinse the beans and soak the beans overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and place in a large saucepan with 3 1/2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 - 60 minutes or until the beans are just tender. Heat the oil in a frying pan over medium-high heat. Add the onion and stir for 2 minutes or until the onion has just wilted. Add the garlic and chilies and cook for another 2 minutes, stirring frequently. Add the spices and stir once or twice to coat the onions, then stir in the tomatoes. Cook for 10 minutes or until the tomatoes have softened. Preheat an oven to 325°. Put the peanut butter in a small bowl. When the beans are finished cooking, slowly add a few scoops of the cooking liquid to the peanut butter, stirring as you go. Empty the beans with their remaining cooking liquid into a good size casserole dish. Stir in the tomato mixture and peanut butter mixture, salt and black pepper. Bake uncovered for 1 1/2 - 2 hours or until the beans are very tender and most of the liquid is absorbed. Makes 4 - 8 servings