Kidney Beans In Peanut Sauce
|Cumin seeds||2 Teaspoon|
|Unroasted peanuts||100 Gram, ground|
|Onion||1 Large, chopped|
|Tomatoes||400 Gram, chopped with juice|
|Ground coriander||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Kidney beans||850 Gram (Drained Reserving The Liquid From 1 Can Only)|
|Coriander leaves||4 (For Garnish)|
Heat the oil in a frying pan, add the cumin seeds and fry until they begin to crackle.
Add the ground peanuts and fry for a further 3-5 minutes.
Then add the onion and fry for a further 2-3 minutes.
Stir in the tomatoes and the remaining dry ingredients.
Mix thoroughly, then reduce the heat and cook for 2-3 minutes.
Add the kidney beans and blend in the reserved liquid.
Stir, cover and heat through gently.
Garnish with the chopped coriander and serve.
Serving size: Complete recipe
Calories 4808 Calories from Fat 1606
% Daily Value*
Total Fat 185 g284.8%
Saturated Fat 24.4 g122.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2166.6 mg90.3%
Total Carbohydrates 603 g200.9%
Dietary Fiber 157.1 g628.2%
Sugars 51.2 g
Protein 229 g457.4%
Vitamin A 109.8% Vitamin C 202.4%
Calcium 112.9% Iron 406.3%
*Based on a 2000 Calorie diet