Black beans with vegetables and baked potatoes
Ingredients for 4 servings
For the black beans
- 400 g eggplant – wash, cut in 5 mm slices
- 200 g black beans, cooked
- 100 g of young leaf spinach, wash, drain
Liquid ingredients and spices
- 450 ml vegetable broth
- 4 TBSP Tamari (or soy sauce)
- 3 TABLESPOONS peanut oil
- 2 TBSP tomato paste
- 1 Bay leaf
- 1 Pinch Of Cinnamon
- ¼ Teaspoon organic Lemon zest
- Crystal salt
- Pepper from the mill
- 2 TBSP coarsely chopped parsley
For the potatoes
- 500 g Frühkartoffeln – wash and cut in half
- 3 TABLESPOONS peanut oil
- 2 Sprigs Of Rosemary
- Crystal salt
- Pepper from the mill
Preparation
Preparation time about 15 minutes cooking/baking time approx 40 minutes
The oven to 190 °C convection preheat, and a gratin form.
The potatoes with the peanut oil, salt and pepper and marinate for 20 Min. bake in the oven. Then the sprigs of rosemary and another 5 Min. bake.
In the meantime, the peanut oil in a pan and fry the eggplant slices in it from both sides, 3 to 4 Min. sharp roast.
Add the tomato puree and the vegetable stock and deglaze. Then Tamari stir in the Bay leaf and add the beans and about 7 Min. simmer.
The pan from the heat and remove the Bay leaf. With Lemon zest and cinnamon spice, the spinach and the parsley, and season with salt and pepper.
The black beans along with the baked potatoes and serve.
Nutritional values per Serving
- Calories: 268 kcal
- Carbohydrates: 29 g
- Protein: 8 g
- Fat: 12 g