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Mexican Haystack

6 – 8 servings

Total Time: 30 minutes                         

Active Time: 30 minutes



2 tsp olive oil
1 tsp onion powder

1⁄4 tsp garlic powder

1⁄2 tsp paprika powder

1⁄2 tsp cumin

1 tsp vegetable bullion powder

1/8 tsp salt or to taste
1⁄2 dl tomato sauce
2 cans cranberry beans (410 g each)

Bean broth (from the cans)



Heat the olive oil in a pot. Stir in the onion powder, garlic powder, paprika powder, and cumin. Sauté for about 30 seconds to one minute. Add the vegetable bullion powder, salt, tomato sauce, and beans. Add just enough bean broth to get a nice sauce. Bring to a boil. Reduce heat and simmer for about 20 minutes. Taste and adjust the seasonings. Enjoy with corn chips, lettuce, tomatoes, green onions, peppers, cucumber, and olives piled up like a haystack. Top it o with iMat Fraiche.



Heat the chips in the oven at 100° C for about 10 minutes – then they taste really good.

Serve all the vegetables in separate bowls and let everyone choose the vegetables they like.


Nutritional Tip

Cranberry beans are especially high in folic acid. A folic acid deficiency is linked to miscarriages and neural tube defects in the fetuses.

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