Erla Steinunn's recipe collection

1 can of kidney beans

1 tablespoon peanut oil

1/2 small onion, finely chopped

1 clove of garlic, grated

1/4 green bell pepper, finely chopped

1/2 teaspoon cumin

1 1/4 dl canned tomatoes

1 teaspoon salt

1/8 teaspoon cayenne pepper

1/2 tablespoon lemon juice

1 tablespoon peanut butter

Prepare the Beans: Cook the kidney beans until they are tender.

Sauté the Vegetables: Sauté the garlic and onion in peanut oil until softened, then add the bell pepper and cumin. Cook for a short while until fragrant.

Combine Ingredients: Add all the ingredients to the pot and simmer over low heat for 7-10 minutes.

Serve: Serve with boiled rice.