Anything But Corn-Fed: Healthy College Cooking in Rural Iowa


Stew for a Change
November 13, 2008, 4:33 pm
Filed under: African, Legumes, soup, vegan | Tags: , , , , ,

I had a stressful week and this stew saved my soul! It is from Madhur Jaffrey’s World Vegetarian but I like the spicier version from Lisa’s Kitchen better. Like the other soups I have posted, it is hearty, vegetarian, very simple, and I had everything in my kitchen already. I used the last hot pepper from my CSA in this.

Nigerian Red Bean Stew with Peanut Sauce1 1/2 cups of dried red kidney beans or a combination of dried kidney beans and pinto beans or 3 cups (two cans) canned beans
3 tablespoons of sesame oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 jalapeno peppers, finely diced
1 – 2 red cayenne peppers, finely diced
2 teaspoons of ground cumin
1 cup of tomato sauce (I used tomato paste and water in a pinch)
1/2 teaspoon of cayenne
juice from one small lemon
3 tablespoons of peanut butter
2 teaspoons of sea salt

 


Soak the beans in water overnight. Drain the soaking liquid, and cook the beans in a large pot in 5 cups of water for about an hour or until the beans are tender. Do not drain. (If you use canned beans, skip this step)

Heat the oil in a medium-sized pot over medium heat. Add the onion and peppers. Stir and fry for about 5 minutes. Add the garlic and cook for about 30 more seconds. Add the cumin, stir, then add the tomato sauce, 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. Slowly add about 1/2 cup of the cooking liquid from the beans, mixing as you add the water. Stir the peanut butter mixture into the cooked beans, along with the salt. (If you used canned beans, just add the peanut butter and beans to the soup. It will still taste great!).

When the tomato mixture is finished cooking, pour it into the cooked beans and stir. Bring to simmer, cover, and gently cook for 10 – 15 minutes.

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From: http://foodandspice.blogspot.com/search/label/African


1 Comment so far
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Man, why didn’t I try and snag some of this? Poor life choice.

Comment by Rebecca




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