Nigerian Red Kidney Bean Stew with a Peanut Sauce

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 Sauce

Recipe by Lisa Turner 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 Print this recipe Ingredients: 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 Instructions: 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