Bean Stew with Peanuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans kidney beans (400 g each), drained
- 150 g peanuts with shell
- 200 g celery
- 1 bunch spring onion (s)
- 2 potato (s)
- 500 g tomato (s), sieved
- 1 teaspoon savory, dried
- 1 teaspoon thyme, dried
- 1 tablespoon oil (peanut oil)
- salt and pepper
- 0.5 ½ bunch coriander or parsley
- some vegetable stock, instant
- some Tabasco
Print Recipe
Pin Recipe Instructions
- Peel the peanuts, finely grind half of the nuts. Lightly toast the rest without fat. Clean and wash the onions and celery and cut into 1 cm wide pieces. Peel and dice the potatoes.
- Heat the oil in a saucepan and sweat the vegetables in it. Scatter ground peanuts on top, toast briefly. Add the tomatoes and some vegetable stock and bring to the boil briefly. Let everything simmer over low heat with thyme and savory for about 20 minutes.
- Add the drained beans and heat for 5 minutes. Then season with salt, pepper and Tabasco to taste. Mix in the finely chopped coriander and sprinkle with the remaining peanuts.
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