Nigerian Kidney Bean Stew With a Peanut Sauce

Ingredients

• 1 1/2 cups dried kidney beans
• 1 small green pepper, seeded & diced
• 2 teaspoons salt (to taste)
• 1 teaspoon ground cumin
• 2 tablespoons oil
• 1/2 (5 1/2 ounce) can tomato paste
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1/4 teaspoon cayenne (to taste)
• 1 teaspoon fresh lemon juice
• 1/4 cup peanut butter, smooth is best
• 1 cup frozen corn

Directions

1. 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. 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. 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. 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. 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. 6

   Serve hot over rice, or with a good bread.