Loaded Sweet Potato with Pinto Bean Soup by @beyondfoodmarket

1h25

1 serving

🥔

290 g

Sweet potato

🫘

95 g

Dry pinto beans

🍅

91 g

Roma tomato

💧

710 ml

Water

  1. Wash

    Wash the sweet potato and place it whole in the air fryer.

  2. Air-fry

    Air-fry the sweet potato at 400°F (205°C) for 30 minutes, then flip it.

  3. Air-fry

    Air-fry for 10–30 minutes more until the sweet potato is soft.

  4. Rinse

    Sort the dry pinto beans and rinse them in a colander.

  5. Cook

    Cook the pinto beans with water in the electric pressure cooker until fully tender.

  6. Transfer

    Reserve some bean broth and transfer any extra cooked beans to a small serving bowl.

  7. Chop

    Chop the Roma tomato on a cutting board.

  8. Mash

    Split the cooked sweet potato open and mash its flesh with a fork.

  9. Spoon

    Spoon a generous layer of cooked pinto beans over the sweet potato and top with chopped tomato.

  10. Add

    Add the remaining beans, reserved broth, and remaining tomato to the serving bowl.

Loaded Sweet Potato with Pinto Bean Soup by @beyondfoodmarket

1h25

1 serving

🥔

290 g

Sweet potato

🫘

95 g

Dry pinto beans

🍅

91 g

Roma tomato

💧

710 ml

Water

Preparation Steps

  1. Step 1/10

    Wash the sweet potato and place it whole in the air fryer.

    🥔sweet potato

  2. Step 2/10

    Air-fry the sweet potato at 400°F (205°C) for 30 minutes, then flip it.

    🥔sweet potato

  3. Step 3/10

    Air-fry for 10–30 minutes more until the sweet potato is soft.

    🥔sweet potato

  4. Step 4/10

    Sort the dry pinto beans and rinse them in a colander.

    🫘dry pinto beans
    💧water
    🧺colander

  5. Step 5/10

    Cook the pinto beans with water in the electric pressure cooker until fully tender.

    🫘dry pinto beans
    💧water

  6. Step 6/10

    Reserve some bean broth and transfer any extra cooked beans to a small serving bowl.

    🫘dry pinto beans
    💧water
    🥄spoon
    🥣small serving bowl

  7. Step 7/10

    Chop the Roma tomato on a cutting board.

    🍅Roma tomato
    🔪knife
    🪵cutting board

  8. Step 8/10

    Split the cooked sweet potato open and mash its flesh with a fork.

    🥔sweet potato
    🍴fork

  9. Step 9/10

    Spoon a generous layer of cooked pinto beans over the sweet potato and top with chopped tomato.

    🥔sweet potato
    🫘dry pinto beans
    🍅Roma tomato
    🥄spoon

  10. Step 10/10

    Add the remaining beans, reserved broth, and remaining tomato to the serving bowl.

    🫘dry pinto beans
    🍅Roma tomato
    💧water
    🥣small serving bowl
    🥄spoon

Composition

Ingredients

Types

Vegetables, Legumes, Water

Ingredients

Sweet potato, Dry pinto beans, Roma tomato, Water

Notes

Sweet potato (1 sweet potato), Roma tomato (1 Roma tomato), Water (for cooking the beans)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Gluten-free, Dairy-free, Egg-free, Soy-free, Nut-free, Low-fat

Calories

597 kcal

Macro nutrients

Protein: 26g, Carbohydrates: 122g, Fat: 1.5g, Fiber: 25g, Sugars: 18g

Nutritional Information

Minerals

Potassium: 1850mg, Iron: 7.5mg, Magnesium: 145mg, Calcium: 145mg, Phosphorus: 310mg, Zinc: 2.8mg, Sodium: 65mg

Vitamins

Vitamin A: 2510mcg RAE, Vitamin C: 38mg, Vitamin B6: 0.9mg, Folate: 340mcg DFE, Vitamin K: 10mcg, Thiamin: 0.55mg

Preparation

Time Information

Preparation

10 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, small serving bowl, fork, knife, cutting board, colander, spoon

Appliances

Air fryer, Pressure cooker

Type

Type

Type Of Dish

Main Course, Soup, Budget Meal

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Soft, Creamy, Tender, Juicy

Flavors

Earthy, Sweet, Mild, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 4 days (Cool promptly,Store in an airtight container,Store soup separately if possible), freezer : 90 days (Freeze cooked beans and soup in an airtight freezer-safe container,Do not freeze fresh tomato topping for best texture)