Nigerian Red Kidney Bean Stew with a Peanut Sauce (Itiakiet Stew) - Nigeria
|
|
|
|
This is an absolutely wonderful and easy-to-make stew that our family loves. The peanut butter flavor just seems to melt away, leaving only an unctuous sense of creaminess. If you like, you may add 1 cup of fresh or frozen corn kernels when you add the cooked tomato mixture.
I serve this stew with rice, though my youngest daughter eats it out of a bowl with crusty bread. I like to serve greens or green beans on the side.
From page 49 of Madhur Jaffrey's World Vegetarian.
Ingredients
1.5 cups red kidney beans or pinto beans 
2 tsp salt or to taste
3 tbs peanut or canola oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 large green pepper, seeds removed and cut into small dice
1 tsp ground cumin
1 cup canned tomato sauce
1/4 tsp cayenne
1 tbs fresh lemon juice
1.5 tbs smooth peanut butter
Directions
1. Soak beans overnight or using quick soak method. Cook until tender (2-2.5 hours) (6 cups water / 1.5 cups dried beans). Do no drain cooked beans.
2. Add the salt to the beans, stir to mix, and leave the beans in their cooking liquid.
3. Put the oil in a wide, medium pot and set over medium heat. Add the onion, garlic, and pepper. Stir and fry just until the onion has turned translucent, turning heat down as needed. Add the cumin and stir once. Put in the tomato sauce, cayenne, lemon juice, and 1/2 cup of water. Stir and bring to a simmer. Turn the heat down to low and simmer gently, stirring now and then, for 15 minutes.
4. Meanwhile, put the peanut butter in a small bowl. Slowly add about 6 tablespoons of cooking liquid from the beans, mixing as you go. Stir this mixture back into the pot of beans.
5. When the tomato mixture has finished cooking, pour it into the pot of beans as well. Stir and bring to a simmer. Cover, turn the heat down to low, and simmer gently for 10 minutes, stirring occasionally. Serve hot.
More recipes like this one...
