We Interrupt this 31DBB with Summer Stew
There is nothing like a good stew when you're in need of comfort. You are in need of comfort, aren't you, at this juncture in the 31DDB Project?
This Nigerian Stew began as delicious Nigerian Baked Beans. The following night I added potatoes and fried onions (sliced really thin, fried really dark brown).
Today I want to remember what I did, in case I'm in need of comfort again sometime. Or just want to eat a great summer stew.
Nigerian Baked Beans, from Madhur Jaffrey's World Vegetarian (modified by moi :)
Stir briefly over low heat..
• 1 onion, chopped and already sauteed until light brown
• 4 cloves garlic, minced
• 1 TB curry powder
Add onion and garlic mixture to...
• 1 1/2 cups dried Great Northern Beans, already soaked and cooked until tender (retain cooking water)
• 2 tomatoes, chopped
• 1 1/2 TB peanut butter
• salt and pepper to taste
Bake all together about an hour or until tender and sauce is thickened.
Serve with salad and brown bread with herbed butter (herbed butter is a stick of softened butter you whip up and add chopped fresh garden herbs to, along with minced garlic, onion and a bit of lemon juice; I added fresh lemon thyme, sage, rosemary, chives, and oregano).
For Stew the Following Evening...
• cut 4-5 potatoes into 1/2 to 3/4 inch chunks, add to beans with enough water to cover, and cook 15 minutes or until tender
• garnish with one onion sliced very thin, browned until crisp
• add a generous scoop of herbed butter and stir until melted
Nigerian Stew photo, by L.L. Barkat.