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|
|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