Last Updated on May 19, 2020 by Chef Mireille
African Bean Stew – enriched with tomato and peanut butter. This Vegan and Gluten Free stew is perfect for Meatless Monday.
Do you have a Maddhur Jaffrey cookbook? I have 3. If you are a lover of Indian food, you should definitely own at least one of her cookbooks.
Maddhur Jaffrey has been publishing cookbooks since the 1970’s. She is credited with popularizing Indian cuisine in the United States. This Nigerian recipe I adapted from World Vegetarian, which includes vegetarian recipes from around the world.
With her interest in international recipes as much as Indian cuisine, she is definitely a lady after my own heart.
Would you like to add more international recipes to your weekly repertoire? – Take a look at these 7 Menus I created for you – All with Vegetarian and Gluten Free options!
World Vegetarian is one of my most utilized cookbook. Check out some of my other Maddur Jeffrey recipes I have adapted from this book, as well as others!
Maddur Jeffrey Recipes
- Tortilla de Patata
- Chicken & Lentil Stew
- Masala Roast Chicken
- Azefa – Ethiopian Lentil Salad
- Green Lentil Dal
Peanuts are used widely in West African cuisine as demonstrated in my recipes for Senegalese Black Eyed Pea Salad, Palaver Chicken and Peanut Soup. This is another peanut enriched recipe from the African continent.
IN THE MAKING – HOW TO MAKE ITAKIET STEW – AFRICAN BEAN STEW
This Itakiet Stew – African Bean Stew is perfectly complimented with Southern Style Skillet Cornbread. A delicious and hearty meal for Meatless Monday.
Itakiet Stew – African Bean Stew
- 1 1/2 cups pinto beans soaked overnight
- 3 tablespoons peanut oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 bell pepper chopped
- 1 1/2 teaspoons ground cumin
- 1 cup tomato sauce
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lemon juice juice from 1 lemon
- 2 tablespoons creamy peanut butter
- salt to taste
- Combine soaked beans and 6 cups water in a saucepan. Bring to a boil. Reduce to a simmer and cook until beans are tender, about 45 minutes.
- In a large pot, heat oil. Add onion, garlic and bell pepper. Stir fry until the onions are translucent.
- Add cumin, tomato sauce, cayenne, lemon juice and 1/2 cup of the liquid from the beans. Reduce heat to a simmer and cook, stirring occasionally, for 15 minutes.
- In a small bowl, combine peanut butter with 3/4 cup of the liquid from the cooked beans. Whisk together well.
- Add to beans and stir to combine.
- Add tomato mixture and stir to combine.
- Add salt
- Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally.
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