Sweet Potato and Black-eyed Beans One-pot-meal

AuthorJaneCategoryDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 2 medium sweet potatoes, sliced in half length-wise
 68 tbsp plain whole milk yogurt or a splash of balsamic vinegar for dressing
 ¼ tsp coriander seed powder
 ¼ tsp caraway seed powder
 ½ tsp cumin seed powder
 1 tbsp extra virgin olive oil
 1 medium onion, chopped
 4 large garlic cloves, minced
 180 g dried black-eyed peas, rinsed
 1 tbsp tomato paste
 375 ml water
 1 tbsp harissa (optional)
 ½ tsp sea salt
 125 g fresh baby spinach

1

Switch on the cooker and choose "Saute", add a swirl of olive oil and onion into the inner pot and Saute' until the onion's soft.

2

Add the garlic cloves and saute them for about a minute and then stir in the all of the spice powder.

3

Add the black-eyed beans, tomato paste and water. Mix them well. Cancel the Saute function.

4

put the supplied steamer plate into the inner pot and place the the potatoes on the steamer plate.

5

Close and lock the lid of the pressure cooker, set the pressure release valve to "Closed" position.

6

Choose "Beans" function and set the pressure holding time to 15-20 minutes depending on your desired tenderness of the beans and then push "Start" button.

7

When the cooking finishes, the cooker will go into keep-warm stage automatically. Push the "Warm/Cancel" button and wait 10 minutes for the pressure to be released naturally.

8

Set the pressure release valve to " Open" position to let the remaining pressure out if there is any.

9

Unlock and open the lid. Use a tong to remove the pototoes and steamer plate from the inner pot . Be careful, they are hot!

10

Put the baby spinach and salt in the inner pot and mix well with the beans.

11

Add Harissa, if you like.

12

Serve the photos with the plain yogurt or a splash of balsamic vinegar and a generous amount of black-eyed beans on the top.

Ingredients

 2 medium sweet potatoes, sliced in half length-wise
 68 tbsp plain whole milk yogurt or a splash of balsamic vinegar for dressing
 ¼ tsp coriander seed powder
 ¼ tsp caraway seed powder
 ½ tsp cumin seed powder
 1 tbsp extra virgin olive oil
 1 medium onion, chopped
 4 large garlic cloves, minced
 180 g dried black-eyed peas, rinsed
 1 tbsp tomato paste
 375 ml water
 1 tbsp harissa (optional)
 ½ tsp sea salt
 125 g fresh baby spinach

Directions

1

Switch on the cooker and choose "Saute", add a swirl of olive oil and onion into the inner pot and Saute' until the onion's soft.

2

Add the garlic cloves and saute them for about a minute and then stir in the all of the spice powder.

3

Add the black-eyed beans, tomato paste and water. Mix them well. Cancel the Saute function.

4

put the supplied steamer plate into the inner pot and place the the potatoes on the steamer plate.

5

Close and lock the lid of the pressure cooker, set the pressure release valve to "Closed" position.

6

Choose "Beans" function and set the pressure holding time to 15-20 minutes depending on your desired tenderness of the beans and then push "Start" button.

7

When the cooking finishes, the cooker will go into keep-warm stage automatically. Push the "Warm/Cancel" button and wait 10 minutes for the pressure to be released naturally.

8

Set the pressure release valve to " Open" position to let the remaining pressure out if there is any.

9

Unlock and open the lid. Use a tong to remove the pototoes and steamer plate from the inner pot . Be careful, they are hot!

10

Put the baby spinach and salt in the inner pot and mix well with the beans.

11

Add Harissa, if you like.

12

Serve the photos with the plain yogurt or a splash of balsamic vinegar and a generous amount of black-eyed beans on the top.

Sweet Potato and Black-eyed Beans One-pot-meal

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