Categories: Soups
Ingredients
- 2 large onions -- diced fine
- 6 cloves garlic -- minced
- 2 red bell pepper -- chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin -- ground
- 1 teaspoon oregano -- dried
- 1/2 teaspoon pureed chipotle chile canned in adobo (or to taste)
- 2 medium yams -- 1/2" dice
- 2 cups dried black beans -- presoaked
- 1 1/2 cups water
- 28 ounces crushed tomatoes
- 1/2 teaspoon salt
- 1/4 cup cilantro -- fresh
Directions
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Soften onions in broth or water in cooker over medium heat (approx.
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3minutes). Add garlic, red peppers, and spices and cook another 2 minutes.
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Add yams, black beans and water. Lock the lid in place and bring to high
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pressure over high heat. Reduce the heat to maintain high pressure for 8
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minutes. After 8 minutes, remove from heat and let the pressure come down
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naturally. (15-20 minutes) When the pressure is down, remove lid, tilting
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it away from you. Add the tomatoes, salt and cilantro. Cook over medium
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heat for about 5 minutes until the tomatoes are warmed and potatoes are
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mixed into a sauce. Serve over brown rice or other grain