Ingredients
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300 g peeled peanuts
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1 l apple juice
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1.2 l water
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20 g crushed garlic
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30 g ginger paste
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100 g soy saucegluten free
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20 g sambal oelek chilli paste
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100 g tomato paste
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30 g vegetable bouillon powder (no gluten or cellery)
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30 g brown sugar
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4 g crushed black pepper
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800 g pinto beanscanned
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400 g broccolifrozen
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400 g peasfrozen
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80 g corn starch
Directions
Portion size: 200 grams
Yield from 20 portion recipe: 4.000 kg
Vegan
Allergens: soy, peanut
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains soy, Contains garlic, Contains nuts
Carbon footprint per portion (stew 200 g and barley 195 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Roast the peanuts in the oven at 160 °C for 10 to 15 minutes.
Place the apple juice, water, crushed garlic, ginger paste, soy sauce, Sambal Oelek chilli paste, tomato paste, vegetable bouillon powder, brown sugar and crushed black pepper into a pot and bring to a boil.
Rinse and drain the pinto beans. Add the thawed peas, broccoli, roasted peanuts and pinto beans into the pot. Let simmer for 5 to 10 minutes. Add the cornstarch dissolved in a splash of water and bring to a boil.
Serve with pearl barley.
TIP! You can replace the pinto beans with locally produced canned broad beans.
Does your kitchen use the cold preparation method? The cold preparation recipe for the bean and peanut stew can be found here.
