Torborgee vegan

Ingredients for 4 servings:

• 500 g adzuki beans
• 1 onion(s)
• 400 g mushrooms
• 90 g jalapeño(s), pickled
• 1 tsp garlic powder
• 1 liter vegetable broth
• ½ tsp baking soda
• salt and pepper
• some oil

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 13 hours 35 minutes

Liberian stew

The day before, place the beans in a pot and cover with enough water to allow them to swell. The next day, drain the water. Add more water and bring to a boil. When the water is boiling, simmer the beans for 45 minutes, or until the beans are tender. Meanwhile, dice the onion and slice the mushrooms. Sauté both in a pot with a little oil. When the onions are translucent, add the jalapeño peppers, along with their marinated water, and the garlic powder. Let the vegetables simmer for a while, allowing the mushrooms to release enough water. Then deglaze with the vegetable stock and simmer until the beans are done. When the beans are tender enough, drain the water and mash the beans with a potato masher. Return the pot to the stove, add the vegetables from the other pot, and simmer for another 30 minutes. When the time is up, add the baking soda, bring to a boil, and wait until the foam disappears. Season the dish with salt, oil, and pepper. Serve with rice.