Barbecue Black Beans

Name: Barbecue Black Beans with Roasted Vegetables and Quinoa
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of White quinoa; 250 ML of Water; 1 Tsp of Salt; 1 Pieces of Red onion; 1 Pieces of Red pepper; 1 Pieces of Carrot; 1 Pieces of Small zucchini; 2 Tbsp of Olive oil; 1 Tsp of Salt; 400 Grams of Black beans; 2 Pieces of Garlic cloves; 1 Tbsp of Olive oil; 200 Grams of Tomato passata; 10 Grams of Brown sugar; 20 ML of Soy sauce; 2 Grams of Dried oregano; 2 Grams of Smoked paprika powder; 2 Grams of Chipotle powder; 1 Tsp of Salt; 1 Tsp of Black pepper

with Roasted Vegetables and Quinoa

Enjoy this spicy, tangy bean dish!

Cals 334 · Prot 13 · Carbs 65 · Fat 3

Vegan

40 min

Barbecue Black Beans with Roasted Vegetables and Quinoa

Enjoy this spicy, tangy bean dish!

Cals 334 · Prot 13 · Carbs 65 · Fat 3

Vegan

Ingredients

Quinoa

White quinoa

100 Grams

Water

250 ML

Salt

0.5 Tsp

Veggies

Red onion

1 Piece

Red pepper

1 Piece

Carrot

1 Piece

Small zucchini

1 Piece

Olive oil

2 Tbsp

Salt

0.5 Tsp

Sauce

Black beans

400 Grams

Garlic cloves

2 Pieces

Olive oil

1 Tbsp

Tomato passata

200 Grams

Brown sugar

10 Grams

Soy sauce 9*10*11*

20 ML

Dried oregano

2 Grams

Smoked paprika powder

2 Grams

Chipotle powder

2 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1398 / 334
Fats (g)	3
of which saturated (g)	0.1
Carbohydrates (g)	65
of which sugars (g)	19.1
Fibers (g)	10.1
Proteins (g)	12.9
Salt (g)	2.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep and roast

Preheat the oven to 220°C/200°C fan. Peel and chop the onion to wedges. Chop the bell pepper into chunks. Peel and chop the carrots to cubes. Chop the zucchini into chunks. Add the vegetables onto a lined baking tray. Drizzle with oil, then toss until coated. Roast for 25-30 min until nicely browned.

2 Cook quinoa

Meanwhile, place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

3 Prepare beans

Meanwhile, rinse and drain the black beans. Peel and mince the garlic and red onion. Heat a drizzle of oil in a saucepan over a medium heat. Add the garlic, onion and beans. Cook for 2 min. Add the tomato passata, sugar, soy sauce, oregano, smoked paprika, chipotle, salt, and pepper. Bring to a boil, cover, reduce the heat to low and simmer for 10-15 min.