Black Bean Stew
Black Bean Chili-Stuffed Sweet Potato
| By : |
Nutrition consultant with health coach and yoga studies.
| Servings |
2 Portions
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Ingredients
For the sweet potato:
- 1 cup Water
- 2 medium sweet potatoes washed
For the bean chili:
- 3 tbsp olive oil
- 1 clove garlic finely minced
- ½ onion cut into strips
- ½ cup black beans raw
- 1 red or green bell pepper diced
- ⅓ tsp salt
- ½ tsp chili powder
- ¼ tsp cumin
- ⅛ tsp cinnamon
- 1 cup Water
To serve:
- Guacamole and basil leaves
Ingredients
For the sweet potato:
For the bean chili:
To serve:
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Instructions
- In the Instant Pot® bowl, pour
1 cup of water, insert the rack and place the sweet potatoes on top. - Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Pressure Cook , pressure level High , and set time to 18 Minutes .
- When done, press Cancel and turn the steam release handle to Venting . Once all the pressure has been released, remove the lid and remove the sweet potatoes. Set aside. Remove the rack and pour out the water.
- In the Instant Pot® pot, add the olive oil, garlic, onion, beans, peppers, salt, chili powder, cumin, cinnamon, and water. Stir. Close and lock the lid, following the instructions from step 1. Press Pressure Cook , pressure level High , and set time to 22 Minutes .
- When done, press Cancel and turn the steam release handle to Venting. Wait for all the pressure to be released before removing the lid. Stir the bean chili.
- Put the cooked sweet potatoes on a plate. With a knife, cut lengthwise and fill with the bean chili. Serve with guacamole and basil leaves.
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