Bean stew with peanuts

Ingredients for 4 servings:

• 2 cans of kidney beans (400 g each), drained
• 150 g peanuts in shell
• 200 g celery
• 1 bunch of spring onions
• 2 potatoes
• 500 g tomatoes, pureed
• 1 tsp savory, dried
• 1 tsp thyme, dried
• 1 tbsp oil (peanut oil)
• salt and pepper
• ½ bunch coriander or parsley
• some vegetable broth, instant
• some Tabasco

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the peanuts and finely grind half of them. Lightly roast the rest without fat. Clean and wash the onions and celery and cut into 1 cm pieces. Peel and dice the potatoes. Heat the oil in a pan and sauté the vegetables. Sprinkle the ground peanuts over them and roast briefly. Add the passata and a little vegetable stock and bring to a boil. Simmer everything over low heat with the thyme and savory for about 20 minutes. Add the drained beans and heat for 5 minutes. Then season with salt, pepper, and Tabasco. Mix in the finely chopped coriander and sprinkle the remaining peanuts on top.