Bean and sweet potato mafé

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Ingredients

Adjust Servings:
50 g rapeseed oil
200 g diced onions
1500 g root vegetable chunks frozen
500 g crushed tomatoes
1.1 l water
225 g unsweetened peanut butter
50 g ginger paste
40 g vegetable bouillon powder (no gluten or cellery)
20 g crushed garlic
4 g paprika powder
4 g crushed black pepper
10 g iodised salt
1000 g black-eyed beans canned
20 g unsweetened lemon juice
20 g corn starch

Nutritional information

401,63 kJ / 95,99 kcal
Energy
4,54 g
Fat
0,66 g
Saturated fat
7,91 g
Carbohydrates
3,67 g
Fiber
4,04 g
Protein
0,76 g
Salt
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Bean and sweet potato mafé

Ingredients

Directions

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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.

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Bean and peanut stew
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Forest mushroom sauce
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Bean and peanut stew
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Forest mushroom sauce