Saucy Black Beans and Tomato Sofrito with Roasted Sweet Potatoes
Ingredients: onion, garlic, olive oil, dried black beans, kosher salt · 90 min cook time · 450kcal · ~₩9,400
Ingredients
1개 onion, 6쪽 garlic, 3큰술 olive oil, 0.5파운드 dried black beans, 1작은술 kosher salt, 0.5작은술 black pepper, 1개 bay leaf, 0.5작은술 dried oregano, 0.25작은술 red pepper flakes, 14온스 diced tomatoes, 1큰술 lime juice, 0.25컵 cilantro, 2파운드 sweet potatoes
Instructions
1. Dice one onion finely and chop six cloves of garlic. Add half of the diced onions to an Instant Pot with a little olive oil and sauté until lightly browned. Add half of the chopped garlic and cook for a few minutes.
2. Pour in water, followed by a half pound of dried black beans (soaked overnight). Season with kosher salt, black pepper, and a bay leaf. Pressure cook for 9 minutes.
3. For the sofrito, add the remaining onions to some olive oil in a large frying pan with a pinch of salt. Once golden and softened, add the remaining garlic, dried oregano, and red pepper flakes. Cook for a few minutes.
4. Pour in a 14-ounce can of diced tomatoes. Cook down at a rapid simmer for about 10 minutes until most of the liquid has evaporated. Season with salt and pepper.
5. To get a saucy texture for the black beans, scoop out a few ladles of the cooking liquid. Add the tomato sofrito directly to the beans. Use the sauté setting on the Instant Pot to rapidly simmer until thickened, about 15 minutes.
6. Finish the beans with fresh lime juice, a drizzle of olive oil, and chopped cilantro. Season with salt and pepper to taste.
7. Peel and chop about two pounds of sweet potatoes into cubes. Place them on a rimmed sheet pan and toss with about 1.5 tablespoons of olive oil, kosher salt, and black pepper. Spread them out evenly to avoid steaming.
8. Roast the sweet potatoes in the oven at 425 degrees Fahrenheit for 30 to 35 minutes, flipping every 10 minutes for even browning.
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