Black Bean Stew
Cochayuyo Ceviche
| By : |
Nutrition consultant with health coach and yoga studies.
| Servings |
4 Portions
|
Ingredients
For the dish:
- 3 cups cochayuyo
- ½ red onion cut into strips
- ½ cup yellow pepper diced
- ½ cup red pepper diced
- 2 tsp ají amarillo finely chopped, Peruvian yellow pepper
- ½ black pepper
- ½ tsp cumin
- 1 cup unsweetened coconut milk or cream
- 1 cup cold water
To serve:
- Juice of 1 lemon squeezed
- Fistful of watercress
Ingredients
For the dish:
To serve:
|
Instructions
- To the Instant Pot® inner pot, add all the ingredients listed in the order indicated, except the lemon juice and watercress.
- 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 1 Minute.
- Once the time is up, turn the pressure release handle and wait for all the steam to be released. Remove from the pot, season with lemon juice and garnish with watercress.
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!