This Kidney Beans in Peanut Parsley Sauce is high in protein and nutritious family meal. This entree pairs well with steamed rice/brown rice/quinoa. Its a complete, wholesome and flavorsome 20 minute meal.
In a blender combine peanuts, dry red chilies, coconut milk, maple syrup and lemon juice. Blend it smooth and keep it aside.
Heat oil in a wok/pan and saute onion for 30 seconds or until onions softens.
Add red bell pepper and saute again for 30 seconds.
Pour the peanut sauce and stir. Let it cook until first boil and add water to it. Stir again and cook covered on a medium flame for 3-4 minutes.
Now add parsley and stir well. Cook again for 30 seconds.
Add kidney beans and salt and mix very well.
Cook again for couple of minutes and turn off the flame.
Garnish with some more crushed peanuts and fresh parsley.
Serve it warm with quinoa/brown rice.
Notes
Instead of plain water kidney beans water can also be used.
If desired brown sugar can also be used instead of maple syrup.
I used skinned peanuts which enhances the taste of this recipe but feel free to use peanuts without skin. Just make sure it is unsalted and not roasted. Make sure to use raw peanuts.
If desired you may make this entree oil free by substituting olive oil with vegetable broth.