Hi, ich bin Emilia von Emilia Rezepte. Wir kochen heute eine cremige Zucchini Bohnenpfanne mit Erdnussbutter. Klingt wild, schmeckt aber sanft und rund. Ich rühre die Sauce und du hältst mir bitte die Zucchini fern von der Snack Hand. Abgemacht Die Idee kam mir nach einem langen Tag. Ich hatte Zucchini, Bohnen und ein Glas Erdnussbutter. Wir geben Tomaten und Kokosmilch dazu. Die Pfanne duftet warm und nussig. Die Zucchini bleibt leicht bissfest, die Bohnen sättigen. Ich mag den kleinen Kick von Sambal, du entscheidest über die Schärfe Dieses Pfannengericht passt in jede Woche. Wir servieren es mit Reis oder Brot. In meiner Küche bleibt selten etwas übrig. Und falls doch, schmeckt es am nächsten Tag fast noch besser
Written by Emilia for Emilia Rezepte at https://www.emiliarezepte.com. We test, we taste, we write so your dinner feels easy.
Table of Contents
- 1 Key Takeaways
- 2 Easy Creamy Zucchini Bean Skillet with Peanut Butter Recipe
- 3 Ingredients for Creamy Zucchini Bean Skillet with Peanut Butter
- 4 How to Make Creamy Zucchini Bean Skillet with Peanut Butter
- 5 Tips for Making Creamy Zucchini Bean Skillet with Peanut Butter
- 6 Making Creamy Zucchini Bean Skillet with Peanut Butter Ahead of Time
- 7 Storing Leftover Creamy Zucchini Bean Skillet with Peanut Butter
- 8 Try these Main Course next
- 9 Creamy Zucchini Bean Skillet with Peanut Butter
- 10 Nutrition
1 Key Takeaways
Quick prep meets warm flavor. I cook a cozy skillet that brings tender zucchini and hearty beans together. The sauce turns creamy and nutty. We get weeknight ease and full comfort.
The method stays simple. Sear the zucchini hot. Build a silky sauce with coconut milk and a spoon of peanut butter. Fold in beans for body. We plate with rice or crusty bread.
The taste leans balanced. Light heat lifts the dish. Lemon brightens the finish. The texture stays spoonable yet rich. It checks the box for Bohnen Rezepte and fits our busy days.
2 Easy Creamy Zucchini Bean Skillet with Peanut Butter Recipe
I like straight steps and a short list. This pan gives both. In my kitchen I reach for zucchini first and a can of mixed beans next. Two quick stirs and the sauce wraps everything. It hits that cozy lane where Bohnen Rezepte shine. I say it again for the folks in the back Bohnen Rezepte belong on easy weeknights.
We keep the pace brisk. I heat the pan. I hear the gentle sizzle as the zucchini kisses the oil. The edges pick up color and the room smells toasty and green. A small thrill, every time.
Readers often ask about swaps. We can use white beans or red beans. We can switch peanut butter for almond butter. The path stays the same and the results stay creamy. For fans of bean recipes, this one lands soft and bold at once.
3 Ingredients for Creamy Zucchini Bean Skillet with Peanut Butter
Zucchini I slice it thick so the bite holds. The sear gives a tender center and a faint char on the rim. The taste stays clean and mild.
Coconut oil It brings a round mouthfeel. It handles heat and lets the zucchini brown without sticking.
Red onion A small dice melts into the sauce. The sweetness supports the nutty finish.
Garlic I mince it fine. A brief sizzle wakes the aroma and keeps the flavor gentle.
Crushed tomatoes A modest splash adds body and a soft tang. The color turns warm and inviting.
Coconut milk This forms the creamy base. It smooths sharp edges and carries spice well.
Peanut butter One spoon gives depth and a slight roast note. It bonds the sauce so it hugs the beans.
Mixed beans I drain and rinse. They add protein and that satisfying chew. Think recipes with beans that feel complete.
Sambal Oelek A small spoon wakes heat. Use more if you want a nudge, less if you like it mellow.
Black pepper and salt Simple seasoning that lets the fresh parts shine.
Lemon juice A squeeze at the end lifts the whole pan. The finish tastes bright and clear.
Parsley A handful chopped brings a green note and a fresh look on top.
4 How to Make Creamy Zucchini Bean Skillet with Peanut Butter
Step 1 Heat a wide pan over medium high. Add oil. Lay in the zucchini and let it sear until the edges look golden. Toss with a pinch of salt.
Step 2 Stir in onion and garlic. Let them soften. The scent should turn sweet and savory in under two minutes.
Step 3 Pour in crushed tomatoes and coconut milk. Whisk in peanut butter until the sauce turns smooth and glossy.
Step 4 Season with pepper and a small spoon of Sambal Oelek. Simmer until the sauce thickens and clings to a spoon.
Step 5 Fold in the beans. Warm them through. Taste and add salt as needed.
Step 6 Finish with lemon juice and parsley. Spoon into bowls with rice or bread and serve hot.
5 Tips for Making Creamy Zucchini Bean Skillet with Peanut Butter
Pat the zucchini dry before it hits the pan. Dry slices brown better and stay tender inside. Crowding lowers heat, so cook in two rounds if the pan feels packed.
Stir the peanut butter into warm liquid so it melts fast and stays smooth. If the sauce feels thick, thin with a splash of water. If it feels thin, simmer a minute longer.
Craving cream inspired dishes Try Cremige Pasta Rezepte or Cremige Spaghetti as a side idea. For a cozy bowl that leans hearty, think Cremige Polenta Rezepte. These pair well with this skillet and keep the table varied.
6 Making Creamy Zucchini Bean Skillet with Peanut Butter Ahead of Time
I prep the vegetables in the morning. Zucchini chills in the fridge and onions wait in a covered bowl. When dinner calls, we move fast and still eat well.
Cook the sauce base and stop before the lemon. Cool, then store it. Later, reheat, add beans, and finish with lemon. The texture comes back silky and the flavor stays round.
For readers who love Bohnen Rezepte and recipes with beans, this make ahead plan saves time on busy nights. The dish keeps its charm and the beans keep their pleasant bite.
7 Storing Leftover Creamy Zucchini Bean Skillet with Peanut Butter
Let the pan cool to warm room temp. Spoon into a lidded container. I keep it in the fridge for up to three days. The sauce thickens a touch which I like.
Reheat in a small pot with a splash of water. Stir until it loosens and turns creamy again. Finish with fresh parsley and a tiny squeeze of lemon.
Fans of Rote Bohnen Rezepte and Bohnen Mit Speck sometimes add diced cooked bacon on day two. I keep mine vegetarian, a nod to Rezepte Mit Zucchini Vegetarisch, and it tastes great either way.
8 Try these Main Course next
[yarpp]9 Creamy Zucchini Bean Skillet with Peanut Butter
Cremige Zucchini Bohnenpfanne mit Erdnussbutter Bohnen Rezepte
Zutaten
- 400 g Zucchini in Scheiben
- 2 EL Kokosöl
- 1 TL Salz
- 1 rote Zwiebel fein gewürfelt
- 3 Zehen Knoblauch fein gehackt
- 200 g stückige Tomaten
- 250 ml Kokosmilch
- 1 EL Erdnussbutter
- 1 Dose gemischte Bohnen abgetropft 240 g
- 1 TL Sambal Oelek
- 0,5 TL schwarzer Pfeffer
- Saft von einer halben Zitrone
- 15 g Petersilie grob gehackt
Anleitung
- Zucchini in heißem Kokosöl kräftig anbraten bis sie goldene Ränder zeigt, salzen
- Zwiebel und Knoblauch zugeben und kurz rühren bis es gut duftet
- Tomaten Kokosmilch und Erdnussbutter einrühren bis die Sauce glatt wird
- Sambal Oelek und Pfeffer zugeben und leise köcheln lassen
- Bohnen unterheben und drei Minuten köcheln lassen
- Zitrone auspressen und den Saft einrühren, Petersilie darüber streuen
- Mit Reis oder getoastetem Brot servieren und abschmecken
10 Nutrition
A typical serving gives balanced energy. Beans bring protein and fiber. Coconut milk offers satisfying richness. The lemon finish keeps the flavor lively and light.
If you track intake, count a bowl at about five hundred calories depending on add ons like rice or bread. Sodium lands moderate when you season with care.
For readers who search bean recipes and Bohnen Rezepte, this dish fits a steady routine. It feeds well and keeps the plate colorful and calm.
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