• Cooking time: 120 minutes
• Portion: 4 persons

Ingredients:

• One-half cups of 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 of ground cumin
• One medium onion (finely chopped)
• One teaspoon of fresh lemon juice
• half can (Five half-ounce) tomato paste
• A quarter teaspoon of 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

Energy value

• calories 300kcal
• proteins 120g
• fats 20.9g
• carbohydrates 9.2g

Preparation

1. First, soak the beans overnight.
2. Place beans with Six cups of water into a large pot.
3. Bring to a boil.
4. Reduce heat and simmer, stirring occasionally, for  2-2 half hours or until beans are tender.
5. Heat the oil in a skillet over medium heat.
6. Add the onion, garlic and green pepper.
7. Sauté until the onion is just translucent, turning the heat down as needed.
8. Then, add the cumin and stir once or twice.
9. Add the tomato paste, cayenne, lemon juice and half a cup of water.
10. Stir and bring to a simmer.
11. Turn the heat down and simmer for about 15 minutes.
12. In the meantime, put the peanut butter in a small bowl.
13. Slowly add about Six tablespoons of the liquid from the beans, mixing as you go.
14. Stir this mixture back into the beans.
15. When the tomato mixture has finished cooking, pour it into the pot of beans.
16. Add the corn. Stir and bring to a simmer.
17. Cover, turn the heat to low and simmer gently for One0 minute, stirring occasionally.
18. Serve hot over rice, or with a loaf of good bread.