Summary

Ingredients

• 1 can beans, (white giant beans), 800 g
• 1 can kidney beans, 800 g
• 2 medium onion (s)
• 3 cloves garlic
• 3 medium tomato (s)
• 1 tablespoon, heaped peanut butter
• 2 cup vegetable broth
• 1 cup red wine, vegan
• 1 teaspoon cumin
• 1 teaspoon chilli flakes from the mill
• 1 tablespoon soy sauce, dark
• 1 tablespoon soy sauce, (Ketjap Manis)
• 500 g potato (s)
• 2 tablespoon, heaped tapioca or potato starch
• 4 pinch (s) nutmeg
• salt and pepper
• Breadcrumbs, vegan
• oil

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Instructions

1. Roughly dice the onions, garlic and tomatoes.
2. Fry the onions and garlic in a little oil over high heat until the onions are translucent. Turn the stove down to medium heat. Add the diced tomatoes, the water and the wine and simmer until the diced tomatoes are soft. Add the peanut butter and puree everything finely with the blender. Add the beans, the spices and the soy sauces and let everything simmer gently for about 15 minutes with the lid closed. Season to taste and keep warm until serving.
3. For the croquettes, boil the potatoes, then peel them and press them through the potato press. Let stand until the mixture has cooled down, then mix in the starch and spices and season to taste. The dough must not be too wet or too dry. If it is too wet, the croquettes will not stay crispy and if the dough is too dry, the breading will not stick.
4. Shape into croquettes and roll in breadcrumbs. Heat enough oil in the pan for deep-frying and deep-fry the croquettes in it until they have turned a nice light brown color. Put the croquettes in a colander to drain or place on kitchen paper. Then I put the croquettes in the oven at 200 degrees top and bottom heat so that they stay nice and crispy, but only until they get a bit dark brown.
5. Then arrange the croquettes on the bean stew and serve immediately.