Olive oil - 3 tbsp Onion - 1, finely chopped Garlic - 2 cloves, finely chopped Dried kidney beans - 275g, soaked overnight Green pepper - 1, seeded and cut into small dice Tomato passata - 250 ml Peanut butter - 1.5 tbsp Lemon juice - 1 tbsp Cayenne pepper - 1/4 tsp Ground cumin - 1 tsp
Methods 1) Drain the kidney beans and place in a large saucepan with 2.5 pints of water. Bring to the boil. Reduce the heat, cover and cook gently until the beans are tender (around 2-2.5 hours). Set aside, but do not drain. 2) Fry the onion, garlic and green pepper on a medium heat until the onion has turned translucent. Add the cumin, stir and then add the tomatoes, lemon juice, cayenne pepper and 120 ml of water. Simmer gently, stirring occasionally for 15 minutes. 3) Put the peanut butter in a small pyrex bowl. Slowly add six tablespoons of the liquid from the kidney beans, stirring as you go. Pour the peanut mixture back into the pan of beans. When the tomato mixture has finished cooking, add it to the opan of beans. Stir and then simmer gently for 10 minutes. Serve with rice and greens. Serves 4.