- Cooking time: 120 minutes
- Portion: 4 persons
- One-half cups dried kidney beans
- Two teaspoons salt (to taste)
- Two tablespoons oil
- Two garlic cloves (crushed)
- One cup of frozen corn
- One small green pepper (seeded & diced)
- One teaspoon ground cumin
- One medium onion (finely chopped)
- One teaspoon fresh lemon juice
- half can (Five half-ounce) tomato paste
- Quarter teaspoon cayenne (to taste)
- Quarter cup peanut butter (smooth is best)
Sometimes if you want to see a change for the better, you have to take things into your own hands.
– Clint Eastwood
- calories 300kcal
- proteins 120g
- fats 20.9g
- carbohydrates 9.2g
- At first, soak the beans overnight.
- Place beans with Six cups of water into a large pot.
- Bring to a boil.
- Reduce heat and simmer, stirring occasionally, for 2-2 half hours or until beans are tender.
- Heat the oil in a skillet over medium heat.
- Add the onion, garlic and green pepper.
- Sauté until the onion is just translucent, turning the heat down as needed.
- Then, add the cumin and stir once or twice.
- Add the tomato paste, cayenne, lemon juice and half cup of water.
- Stir and bring to a simmer.
- Turn the heat down and simmer for about 15 minutes.
- In the meantime, put the peanut butter in a small bowl.
- Slowly add about Six tablespoon of the liquid from the beans, mixing as you go.
- Stir this mixture back into the beans.
- When the tomato mixture has finished cooking, pour it into the pot of beans.
- Add the corn. Stir and bring to a simmer.
- Cover, turn the heat to low and simmer gently for One0 minutes, stirring occasionally.
- Serve hot over rice, or with a loaf of good bread.