from Great Vegetarian Cooking Under Pressure cookbook
Source: posted by atwaterville
1. Drain and rinse the beans
2. Heat the oil in the cooker and add the cumin seed. Give them a quick stir and add the garlic and let it brown.
3. Add the onion and bell pepper and saute for 1 minute.
4. Add the beans, corn, oregano, chipotle, and water
5. Lock the lid and bring the cooker to high pressure. When high pressure is reached, lower the 6. heat enough to maintain the pressure and cook for 8 minutes
7. Release the pressure and remove the lid – pointing the lid away to release any excess steam.
8. With a slotted spoon transfer 1 cup of the beans to a blender and puree with the tomato paste. Add back to the soup
9. Add cilantro, lime juice, avocado, salt,and season with pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 224 | ||
Calories from Fat: 73 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.7mg | 1 % | |
Potassium 762.7mg | 20 % | |
Total Carbohydrate 31.4g | 9 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 19.4g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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