14 small beetroots 1 can of coconut milk 2 tbsp paprika 1 tbsp cilantro 2 tsp basil 2 tsp cinnamon
Wash beetroots and boil them for about an hour or until they’re soft. Take the beetroots off the stove and peel them. Mash beetroots with an electric mixer and put them back on a warm stove. Add coconut milk, spice and mix. Heat the soup for a few minutes and serve together with marinated beans.
1 carton bean-mix (285 g) 2 tbs balsamico 1 tbs soy sauce 1 tbs paprika 1 tsp cilantro 1 tsp cinnamon 1 big green chili
Rinse the beans and put them in a bowl. Mix spices and chopped chili with the beans. Let the beans marinate in the fridge for about half an hour.