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Creamy bean, corn, and mushroom stew with peanut butter

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Ingredients for 3 servings:

  • 1 can/n corn kernels
  • 1 can kidney beans
  • 1 jar mushrooms, sliced
  • 1 cup crème fraîche
  • 500 g tomatoes, pureed
  • 2 tbsp peanut butter
  • salt and pepper
  • Chili flakes or chili powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Drain the beans, corn, and mushrooms and heat oil in a saucepan. Heat the drained ingredients in the pan. Add the crème fraîche and mix well. Then stir in the passata and bring everything back to a gentle boil. Add the peanut butter and stir constantly until dissolved. Do not overheat, as the peanut butter may stick. Season to taste with salt, pepper, and chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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