Pepper and Bean Sauce

Name: Pepper and Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 480 g kidney beans (drained weight, coarsely mashed); 2 pcs red peppers (finely diced); 1 pcs onion (finely diced); 400 g chopped tomatoes; 60 g tomato purée; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp salt

Savoury vegan sauce with mashed beans; goes well with mashed potato.

Sauce
Easy
4 servings
vegan

Drying temperature

60 °C

Drying time

9–13 h

Dry weight

90 g/serv.

Rehydration water

330 ml/serv.

Soak time

15 min

Calories

270 kcal/serv.

Which dehydrator? Find one for 60 °C with a timer →

Ingredients

480 gkidney beans · drained weight, coarsely mashed
2 pcsred peppers · finely diced
1 pcsonion · finely diced
400 gchopped tomatoes
60 gtomato purée
2 tspsmoked paprika
1 tspground cumin
1 tspsalt

Method

At home

Sweat the onion and pepper until soft. · 10 min
Add the tomatoes, tomato purée, beans and spices and reduce until thick. · 20 min

Dehydrate

Spread out thinly and dehydrate at 60 °C; break up after a few hours. · 660 min

On the trail

Pour over boiling water and leave to stand, insulated, for 15 minutes. · 15 min

At home: Mash the beans coarsely so they later absorb water evenly.

On the trail: Stir vigorously after 10 minutes and adjust the consistency.

Storage: Pack fully dried and airtight.

Side: 100–130 g instant mashed potato or 100 g couscous per portion

For 4 servings, only 360 g go into your pack.

In the app: scale servings & take it offline →