Adapted from a recipe by "The Veggie Queen".
Serving Size : 6-8
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
Soften onions in broth or water in cooker over medium heat (approx.
3minutes). Add garlic, red peppers, and spices and cook another 2 minutes.
Add yams, black beans and water. Lock the lid in place and bring to high
pressure over high heat. Reduce the heat to maintain high pressure for 8
minutes. After 8 minutes, remove from heat and let the pressure come down
naturally. (15-20 minutes) When the pressure is down, remove lid, tilting
it away from you. Add the tomatoes, salt and cilantro. Cook over medium
heat for about 5 minutes until the tomatoes are warmed and potatoes are
mixed into a sauce. Serve over brown rice or other grain.
