Black Bean Coconut Stew | Instant Pot Black Beans
sweetpotatosoul.com
sweetpotatosoul.com
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Ingredients

  • 1 tablespoon coconut oil or a neutral oil
  • 11 teaspoon coriander seeds (or ground coriander)
  • 11 teaspoon cumin seeds (or ground cumin)
  • 1½ red onion, diced
  • 13 cloves garlic, minced
  • 11 tablespoon fresh ginger, minced
  • 1½ bell pepper, diced
  • 11½ cup raw black beans, soaked overnight (or not soaked)
  • 11 large sweet potato, cubed (about 1½ cups)
  • 12 cups water or vegetable broth
  • 11 tablespoon veggie bouillon paste or 1 bouillon cube (skip this if you're using veggie broth)
  • 11 can coconut milk (full-fat)
  • 12 tablespoons fresh lime juice
  • 1 salt to taste
  • 1 cayenne pepper to taste
  • 1½ bunch cilantro, for garnish
  • 11 jalapeño pepper, thinly sliced, for garnish
  • 1 Serve over coconut rice (recipe below)
  • 11 teaspoon coriander seeds
  • 11 teaspoon cumin seeds
  • 11½ cup raw black beans, soaked overnight
  • 11 tbsp veggie bouillon paste or 1 bouillon cube (skip this if you're using veggie broth)
  • 11½ cup jasmine rice (white or brown)
  • 12½ cups water
  • 1¼ teaspoon salt
  • 11 cup full-fat coconut milk (or the rest from the coconut milk used for the stew, it might be just short of 1 cup so add water to make up the difference)Turn the Instant Pot onto sauté for 10 minutes, then add the oil to the pot.
  • 1 Once warm add coriander and cumin seeds, and fry for about 30 seconds.
  • 1 Now add the chopped onions, garlic, ginger, and pepper. Sauté until the onions begin to soften, about 5 minutes.
  • 1 Add the soaked (& drained) black beans and cubed sweet potato. Stir well.
  • 1 Add the water or veggie broth, then the veggie bouillon paste, and then the coconut milk.
  • 1 Place the lid on the Instant Pot, and make sure the release valve is sealed. Turn it onto pressure cook for 25 minutes for soaked beans, or 30 minutes for unsoaked beans.
  • 1 Once cooked, allow it to natural release.
  • 1 Season to taste with more salt and a little cayenne pepper.
  • 1 Serve over rice and garnish with fresh cilantro and jalapeño pepper.
  • 1 Warm oil in a large dutch oven, then add the coriander and cumin seeds to fry for about 30 seconds on medium heat.
  • 1 Add the onions, garlic, ginger, and bell pepper to sauté.
  • 1 When the onions soften add the soaked black beans, sweet potato, and water.
  • 1 Bring to a boil, then reduce to a simmer and cook the beans with the lid ajar for about 35 minutes. Add more water if necessary.
  • 1 Once the beans are cooked and tender, add the coconut milk, lime, and bouillon. Stir well, then cook for another 15 minutes, or until the stew has thickened and the beans are tender.
  • 1 Season to taste with more salt and cayenne pepper.
  • 1 Serve over coconut rice (recipe below), and garnish with fresh cilantro and jalapeño pepper (or lemon).
  • 1 If using white jasmine rice, rinse rice in a mesh strainer until the water runs clear.
  • 1 Place the rice into a saucepan and add the water, salt, and spices.
  • 1 Bring to a boil, then reduce to a simmer. Cook on low-medium heat with the lid ajar for 20 minutes.
  • 1 Add the coconut milk, and stir. Continue to cook for another 10 minutes. Add more water if it starts to dry out.
  • 1 Fluff the rice with your fork then serve.

Instructions

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