Bean Stew with Peanuts and Cilantro

Peel the potatoes and carrots and dice. Rinse, trim and cut the celery into pieces. Peel the garlic and finely chop. Rinse the tomatoes, blanch in hot water, peel, quarter, core and finely dice. Rinse the beans and drain well.

In a saucepan, heat the peanut oil. Sauté the carrots with celery, garlic and peanuts for  2-3 minutes. Mix in the peanut butter and let sauté briefly. Then pour in the broth, add the potatoes, beans and the tomatoes. Cover and simmer for about 30 minutes, stirring occasionally.