Nigerian Red Kidney Bean Stew with a Peanut Sauce

Nigerian Red Kidney Bean Stew

I was wondering what to make the other day for dinner and I was reminded of the Nigerian baked beans I posted here shortly after Lisa's Kitchen went live in the blogosphere. Just like the baked beans, this recipe includes African influences and peanut butter.

You can use 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 SauceNigerian Red Kidney Bean Stew with a Peanut Sauce
Recipe by
Cuisine: Nigerian
Published on October 11, 2007

Simple, creamy and spicy red kidney bean curry cooked in a tomato and peanut butter sauce

Preparation: 10 minutes
Cooking time: 1 hour 45 minutes

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  • 1 1/2 cups dried red kidney beans (4 1/2 cups cooked or 3 14 oz cans)
  • 3 tablespoons sesame oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced or crushed
  • 3 jalapeños, seeded and finely chopped
  • 2 teaspoons ground cumin
  • 1 cup tomato sauce or tomato purée
  • 1/2 teaspoon cayenne
  • juice from 1 small lemon (1 tablespoon)
  • 3 tablespoons natural peanut butter
  • 2 teaspoons sea salt
  • Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 5 cups of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender. Remove from heat and set aside (do not drain).

  • Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeños, and stir for 5 minutes or until the onion has softened. Add the cumin, stir, then add the tomato sauce or tomato purée, 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. Add 1/2 cup of the cooking liquid from the beans and mix. 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 the whole pan to a simmer, cover, and gently cook for 10 to 15 minutes. Serve hot or warm.

Makes 6 to 8 servings


Sharmi said...

I love the taste of this beans! I have never added lemon juice. how does that enhance the taste?

Anonymous said...

sharmi, i find that lemon enhances the taste in that it makes it stronger. it also adds a lovely tangy note to dishes.

lisa, i love your blog! what a fantastic recipe! the photo is great, though stews are not easy to photographs

Jacqueline Meldrum said...

Lovely comfort food! Winter here we come!

Natalie said...

This looks fantastic. And if I hadn't already been coveting Jaffrey's World Vegetarian for some time, this would have done it! Thanks for sharing!

Anonymous said...

I have that book and I've made that recipe. Both are fabulous. Madhur's book is one of my favourites. There's so much variety, plus all the recipes work. And the beans are beautifully tasty and silky. Haven't made it for ages though . . . think I might have to.

Peace @ Nigeria Foods said...

This looks both delicious and healthy but we don't seem to find this kind of food here in Nigeria even the ingredients used; only very few of them are known to Nigerians.

I haven't heard of dried red kidney beans in Nigeria, maybe i would need to look deeper into the Nigeria market.

Zuza Zigmundova said...

Was looking for a fun variation on beans! How awesome! Im gonna try this , thank you for inspiration... see my blog