Nigerian Red Kidney Bean Stew

I was wondering what to make the other day for dinner and I came across a recipe for Nigerian Red Kidney Bean Stew with a Peanut Sauce. This stew reminded me of the Nigerian Baked Beans I posted here shortly after Lisa's Kitchen went live in the blogosphere. Both recipes include peanut butter and both are adapted from Madhur Jaffrey's World Vegetarian, a cookbook that I have been exploring more and more of late as I look for new creations to try and share.


The original recipe calls for smooth peanut butter, but like I do with the baked beans, I use natural crunchy peanut butter. If desired, add a cup of corn when you add the tomato mixture to the pot of beans. Serve with rice and a vegetable dish.

Nigerian Red Kidney Bean Stew with a Peanut Sauce

1 1/2 cups of dried red kidney beans or a combination of dried kidney beans and pinto beans
3 tablespoons of sesame oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 jalapeno peppers, finely diced
1 - 2 red cayenne peppers, finely diced
2 teaspoons of ground cumin
1 cup of tomato sauce
1/2 teaspoon of cayenne
juice from one small lemon
3 tablespoons of peanut butter
2 teaspoons of sea salt

Soak the beans in water overnight. Drain the soaking liquid, and cook the beans in a large pot in 5 cups of water for about an hour or until the beans are tender. Do not drain.

Heat the oil in a medium-sized pot over medium heat. Add the onion, garlic and peppers. Stir and fry for about 5 minutes. Add the cumin, stir, then add the tomato sauce, cayenne, lemon juice and 1/2 cup of water. Stir to blend, bring to a simmer and then turn the heat to low and simmer gently, stirring occasionally, for 15 minutes.

While the tomato mixture is simmering, put the peanut butter in a small bowl. Slowly add about 1/2 cup of the cooking liquid from the beans, mixing as you add the water. Stir the peanut butter mixture into the cooked beans, along with the salt.

When the tomato mixture is finished cooking, pour it into the cooked beans and stir. Bring to simmer, cover, and gently cook for 10 - 15 minutes.