Ingredients
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50 g rapeseed oil
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200 g diced onions
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1500 g root vegetable chunksfrozen
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500 g crushed tomatoes
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1.1 l water
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225 g unsweetened peanut butter
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50 g ginger paste
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40 g vegetable bouillon powder (no gluten or cellery)
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20 g crushed garlic
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4 g paprika powder
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4 g crushed black pepper
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10 g iodised salt
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1000 g black-eyed beanscanned
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20 g unsweetened lemon juice
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20 g corn starch
Directions
Portion size: 200 g
Yield from 20 portion recipe: 4.000 kg
Vegan
Allergens: peanut
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic, Contains nuts
Carbon footprint per portion (mafé 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
Heat the oil in a pot and saute the onions for a few minutes.
Add the root vegetable chunks, crushed tomatoes, water, peanut butter, vegetable bouillon powder and seasonings. Let simmer on low heat for approximately 10 minutes.
Add the rinsed and drained beans. Bring to a boil. Add the lemon juice and the cornstarch dissolved in a splash of water. Bring to a boil and taste to check the flavour.
Serve with pearl barley.
Does your kitchen use the cold preparation method? The cold preparation recipe for the bean and sweet potato mafé can be found here.
