Pinto bean stew

Ingredients:

• 250 g dried pinto bean
• 2 tbsp vegetable oil
• 1 red onion
• 2 cloves garlic
• bay leaf
• 1 tsp paprika
• 1 tsp dried marjoram
• salt, pepper
• 1 tbsp all-purpose flour
• 200 ml vegan sour cream
• 2 tsp mustard
• 1 tbsp 10% vinegar
• Chickpea Griller

Preparation:

To make this vegan bean stew, first soak the beans in plenty of water overnight. The next day, heat the oil in a pot, then add the finely chopped onion. When it has softened, add the crushed garlic. Next, add the drained and rinsed beans, then season with bay leaf, paprika, marjoram, salt, and pepper.

Pour in about 1 liter of water, cover, and simmer over medium heat for about 30 minutes. Then remove the lid and continue cooking for another 30 minutes. If too much liquid evaporates during cooking, add a little water. When the beans are tender, remove a ladleful of the cooking liquid and mix it with flour, plant-based sour cream, mustard, and vinegar. Pour this back into the stew and cook for another 5–6 minutes until it thickens nicely.

To prepare the Chickpea Grillers:

Remove the casings of the sausages. In a skillet, fry the Chickpea Grillers in a little oil until the outside is nicely browned. This ensures they have the perfect texture on the inside as well.

Enjoy!