1 1/2 cups dried kidney beans OR 4 cups canned kidney beans (rinsed and drained)
2 teaspoons salt
3 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1/2 cup diced green bell pepper
1 teaspoon ground cumin
1 14 ounce can tomato sauce
1/4 teaspoon cayenne
1 tablespoon lemon juice
2 tablespoons natural creamy peanut butter
Fork or whisk
Rinse the beans and soak them overnight. Drain and discard the soaking liquid.
Combine the beans and 6 cups of water in a large pot and bring to a boil. Reduce the heat to low, cover partially, and cook until the beans are tender. This will take anywhere from 1-2 hours. Add the salt once the beans are tender and set aside. If you’re using canned beans, combine the drained beans with 3 cups of water in a large pot.
Heat the oil over medium heat in a large skillet. Add the onion, garlic and pepper. Saute until the onions are slightly browned and softened. Add the cumin and stir until fragrant. Next add the tomato sauce, cayenne, lemon juice and 1/2 cup water. Stir and simmer for about 15 minutes.
Meanwhile, combine the peanut butter and about 1/3 cup of the cooking liquid from the beans in a small bowl. Stir with a fork or whisk until the peanut butter is dissolved.
Add the peanut butter mixture and the tomato sauce mixture into the pot of beans. Stir and bring to a simmer. Continue to simmer for another 10-15 minutes, stirring occasionally. Serve!