Creamy Peanut & White Bean Skillet
25 min
Vegan
66942
For 2 Portions
250 g
tomato puree
200 g
cannellini beans, canned
120 g
sourdough bread
15 g
peanut butter
5 g
parsley, fresh
1
red bell pepper
1/2
yellow onion
2 tbsp
olive oil
1 clove(s)
garlic
1/2 tsp
cumin, ground
1/2 tsp
coriander seed
1/2 tsp
Sambal Oelek
pepper
salt
1. All set?
2. Rinse and drain beans.
3. Peel and finely dice onion.