Categories: Soups

Ingredients

• 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

Directions

1. Soften onions in broth or water in cooker over medium heat (approx.

2. 3minutes). Add garlic, red peppers, and spices and cook another 2 minutes.

3. Add yams, black beans and water. Lock the lid in place and bring to high

4. pressure over high heat. Reduce the heat to maintain high pressure for 8

5. minutes. After 8 minutes, remove from heat and let the pressure come down

6. naturally. (15-20 minutes) When the pressure is down, remove lid, tilting

7. it away from you. Add the tomatoes, salt and cilantro. Cook over medium

8. heat for about 5 minutes until the tomatoes are warmed and potatoes are

9. mixed into a sauce. Serve over brown rice or other grain

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