Ingredients
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3 l water
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1600 g mixed beanscanned
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1200 g diced potatoescooked
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1000 g crushed tomatoes
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800 g root vegetable strips
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800 g corn
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50 g rapeseed oil
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40 g vegetable bouillon powder (no gluten or cellery)
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40 g sugar
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30 g crushed garlic
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6 g cumin
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6 g crushed black pepper
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3 g dried oregano
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6 g iodised salt
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40 g parsleyfrozen
Directions
Portion size: approx. 400 grams
Yield from 20 portion recipe: 7.950 kg
Vegan
Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic
Carbon footprint per portion (400 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
Rinse and drain the beans. Place all ingredients except the parsley in a GN container. Heat in the oven under a closed lid using the steam function, stirring occasionally, until the temperature of the food reaches +80°C. Add the parsley and taste to check the flavour.
NOTE! To get the best results, add in the water as late in the process as possible.
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.
