Ingredients

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	1500 g crushed tomatoes
	700 g black beans canned
	6 dl water
	500 g Härkis original broad bean mince unseasoned
	400 g corn frozen
	300 g diced paprika
	200 g diced onions
	100 g barbecue sauce
	50 g rapeseed oil
	20 g crushed garlic
	20 g vegetable bouillon powder (no gluten or cellery)
	20 g sugar
	4 g crushed black pepper
	4 g paprika powder
	2 g chilli powder
	10 g iodised salt

Nutritional information

479,27 kJ / 114,54 kcal

Energy

3,47 g

Fat

0,32 g

Saturated fat

13,40 g

Carbohydrates

3,71 g

Fiber

5,35 g

Protein

0,77 g

Salt

Härkis and black bean BBQ

Name: Härkis and black bean BBQ
Yield: 20
Ingredients: crushed tomatoes: 1500 g; black beans: 700 g; water: 6 dl; Härkis original broad bean mince: 500 g; corn: 400 g; diced paprika: 300 g; diced onions: 200 g; barbecue sauce: 100 g; rapeseed oil: 50 g; crushed garlic: 20 g; vegetable bouillon powder (no gluten or cellery): 20 g; sugar: 20 g; crushed black pepper: 4 g; paprika powder: 4 g; chilli powder: 2 g; iodised salt: 10 g

Ingredients

1500 g crushed tomatoes
700 g black beans
canned
6 dl water
500 g Härkis original broad bean mince
unseasoned
400 g corn
frozen
300 g diced paprika
200 g diced onions
100 g barbecue sauce
50 g rapeseed oil
20 g crushed garlic
20 g vegetable bouillon powder (no gluten or cellery)
20 g sugar
4 g crushed black pepper
4 g paprika powder
2 g chilli powder
10 g iodised salt

Directions

Portion size: 200 g
Yield from 20 portion recipe: 4.000 kg

Vegan

Allergens: pea, mustard, cellery
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic, Contains allergens

Carbon footprint per portion (sauce 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.

Cold preparation instructions

Drain and rinse the beans. Mix all the ingredients together in a GN container. Heat in the oven using the combination function at 140°C (50 % steam), stirring occasionally, until the temperature of the food reaches +80°C.

Serve with pearl barley.

During cold preparation, the temperature of the food before heating must stay under +6°C.

The cold preparation recipes were developed by the municipality of Tuusula based on the Plant Foods for Climate recipes.