Makes 4 servings
Ready In: 30 minutes
Ingredients:
- 1 cup chopped onion
- 1 to 2 cloves garlic, minced
- 2 cups chopped peeled sweet potatoes (about 2 small or medium)
- 2 teaspoons mild or hot chili powder
- ⅓ cup low-sodium vegetable broth
- 1 cup cooked black beans
- ¼ cup chopped scallions
- splash of hot sauce (optional)
- chopped cilantro, for garnish
Stovetop Instructions:
- Place the onions in a nonstick skillet and sauté over medium- heat, stirring occasionally, for 2 to 3 minutes. Add the garlic and stir.
- Add the sweet potatoes and chili powder, and stir to coat the vegetables with the chili powder. Add broth and stir.
- Cook for about 12 minutes more, stirring occasionally, until the potatoes are cooked through.
- Add more liquid 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
- Add the black beans, scallions, and salt. Cook for 1 or 2 minutes more, until the beans are heated through.
- Add the hot sauce (if using), and stir. Taste and adjust the seasonings. Top with chopped cilantro and serve.
Pressure Cooker Instructions:
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté.
- Add the onion and cook, stirring occasionally, for 2 to 3 minutes. Add the garlic and stir.
- Add the sweet potatoes and chili powder. Stir to coat the sweet potatoes with the chili powder. Add the broth and stir.
- Lock the lid on the pressure cooker. Bring to high pressure for 3 minutes. Quick release the pressure. Remove the lid, tilting it away from you.
- Add the black beans, scallions, and salt. Cook for 1 or 2 minutes more over medium heat, or lock on the lid for 3 minutes, until the beans are heated through.
- Add the hot sauce (if using), and stir. Taste and adjust the seasonings. Top with chopped cilantro and serve.
Source: Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker
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