Nigerian Kidney Bean Stew with a Peanut Sauce
Experience the vibrant flavors of West Africa with this hearty Nigerian Kidney Bean Stew with a Peanut Sauce. This comforting dish combines tender kidney beans, nutrient-packed greens like spinach or kale, and a luscious, creamy peanut butter-infused sauce that is both savory and slightly nutty. A fragrant blend of spices, including curry powder, paprika, and optional Scotch bonnet pepper, adds warmth and a touch of heat, while fresh tomatoes and red bell peppers provide a burst of brightness. Perfectly balanced and easy to prepare in under an hour, this rich, protein-packed stew is ideal for cozy dinners or meal prep. Serve it over steamed rice, yams, or with flatbreads for a wholesome, satisfying meal that celebrates the bold and nourishing tastes of Nigerian cuisine.
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Recipe Information
Ingredients
- 400 grams kidney beans (cooked or canned, drained and rinsed)
- 4 tablespoons peanut butter (unsweetened, smooth or crunchy)
- 400 grams tomatoes (fresh, blended or crushed)
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon ginger (fresh, grated)
- 2 tablespoons vegetable oil or palm oil
- 500 ml broth or water
- 1 red bell pepper (chopped)
- 1 scotch bonnet pepper (optional, finely diced)
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams spinach or kale (roughly chopped)
- 1 tablespoon lime juice (optional, for serving)
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Sauté for 3–4 minutes until fragrant and the onion is softened.
Stir in the curry powder, paprika, and optional scotch bonnet pepper. Cook for another minute to toast the spices.
Add the blended or crushed tomatoes and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
In a small bowl, whisk the peanut butter with a ladle of broth or water to create a smooth paste. Add this peanut mixture to the pot.
Pour the remaining broth or water into the pot and stir well to combine. Bring the mixture to a gentle simmer.
Add the kidney beans and red bell pepper. Season with salt and black pepper. Simmer for 10–12 minutes, allowing the flavors to meld together.
Stir in the chopped spinach or kale and cook for an additional 3–5 minutes until the greens are wilted.
Taste and adjust seasoning if necessary. Squeeze lime juice over the stew for a bright, tangy finish (optional).
Serve hot with steamed rice, yams, or flatbreads. Enjoy!
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.9 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
