Servings: 4
Calories: 323.94kcal
Necesssary Equipments
Main Ingredients
For plantains
- 2 plantains
- 8 cloves roasted garlic
- 1 onion, chopped
- 1 tsp. kosher salt
- 1/4 cup vegetable broth
For black beans
- 1 cups black beans
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, chopped
- 4 cloves garlic, minced
- 1 tbsp salt
- 4 cups water
Instructions
For Plantains
- Bring a medium sized sauce pan of salted water to boil. Slice plantains into 1" rounds and cook until tender.
- In a small nonstick skillet, cook onions until caramelized.
- Drain plantains, add them back into the same pot.
- Mash plantains with potato masher. Add roasted garlic, caramelized onions, vegetable broth, salt and stir.
For black beans
- Chop red onion, bell peppers, jalapeño and garlic. Turn InstantPot to "saute", add veggies and cook until browned.
- Add black beans, salt and water to InstantPot.
- Set to cook high pressure for 30 minutes. When done, quick release the pressure and dig in!
Video Guide
Notes
Feeling basic? Use canned black beans.
Nutrition
Calories: 323.94kcal (16%) | Carbohydrates: 69.8g (23%) | Protein: 13.39g (27%) | Fat: 1.3g (2%) | Saturated Fat: 0.36g (2%) | Sodium: 2303.7mg (100%) | Potassium: 1420mg (41%) | Fiber: 11.73g (49%) | Sugar: 17.94g (20%) | Vitamin A: 2178.73IU (44%) | Vitamin C: 141.96mg (172%) | Calcium: 98.3mg (10%) | Iron: 3.55mg (20%)
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