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|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on October 11, 2007
Simple, creamy and spicy red kidney bean curry cooked in a tomato and peanut butter sauce
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