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Peanut bean stew

Name: Peanut bean stew
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g Kidney beans; 1 Onion; 2 Tomato; 2 tbsp Peanut paste; 1 tbsp Neutral oil; 300 ml Stock; 1 pincée Salt; 1 pincée Pepper

Preparation time: 45 min
Servings: 4 servings

Ingredients

4 servings

Kidney beans — to buy400 g
Onion — to buy1
Tomato — to buy2
Peanut paste — to buy2 tbsp
Neutral oil — to buy1 tbsp
Stock — to buy300 ml
Salt — to buy1 pincée
Pepper — to buy1 pincée

Preparation

If using dried beans, soak them overnight, drain, then cook for 40-45 minutes in water until tender (or use already-cooked beans, rinsed).
Heat the oil in a pot, sauté the sliced onion for 5 minutes.
Add the diced tomato and let it stew for 5-6 minutes.
Add the drained cooked beans and the stock, and simmer for 10 minutes over low heat.
Loosen the peanut paste with a little hot stock, pour it into the pot and mix well.
Simmer for another 8-10 minutes over low heat, stirring regularly, until the sauce is smooth and coats the beans nicely.
Season with salt and pepper, adjust and serve hot with sadza.