Feeding a Family of 2 for $1 — Bean and Potato Bowl by @beyondfoodmarket

45 min

2 servings

🫘

230 g

Dried beans

🥔

110 g

Russet potatoes

🍅

Tomatoes

🧅

110 g

Onion

🫑

10 g

Serrano pepper

  1. Rinse

    Rinse 0.5 lb (227 g) dried beans under cold water. Cut the Russet potato into bite-size chunks.

  2. Place

    Place the beans and potato chunks in the Instant Pot. Add 4 cups (950 ml) water.

  3. Cook

    Cook on high pressure for 35 minutes. Let the pressure release carefully before opening.

  4. Dice

    Dice the onion and tomato. Finely slice the Serrano pepper.

  5. Divide

    Divide the warm bean and potato mixture between two bowls. Top each bowl with onion, tomato, and Serrano pepper.

  6. Stir

    Stir each bowl before eating. Add more Serrano pepper if a hotter bowl is desired.

Feeding a Family of 2 for $1 — Bean and Potato Bowl by @beyondfoodmarket

45 min

2 servings

🫘

230 g

Dried beans

🥔

110 g

Russet potatoes

🍅

Tomatoes

🧅

110 g

Onion

🫑

10 g

Serrano pepper

Preparation Steps

  1. Step 1/6

    Rinse 0.5 lb (227 g) dried beans under cold water. Cut the Russet potato into bite-size chunks.

    🫘dried beans
    🥔Russet potato
    🪵cutting board
    🔪chef's knife

  2. Step 2/6

    Place the beans and potato chunks in the Instant Pot. Add 4 cups (950 ml) water.

    🫘dried beans
    🥔Russet potato
    💧water

  3. Step 3/6

    Cook on high pressure for 35 minutes. Let the pressure release carefully before opening.

  4. Step 4/6

    Dice the onion and tomato. Finely slice the Serrano pepper.

    🧅onion
    🍅tomato
    🫑Serrano pepper
    🪵cutting board
    🔪chef's knife

  5. Step 5/6

    Divide the warm bean and potato mixture between two bowls. Top each bowl with onion, tomato, and Serrano pepper.

    🫘dried beans
    🥔Russet potato
    🧅onion
    🍅tomato
    🫑Serrano pepper
    🥣mixing bowl
    🥄spoon

  6. Step 6/6

    Stir each bowl before eating. Add more Serrano pepper if a hotter bowl is desired.

    🫑Serrano pepper
    🥄spoon

Composition

Ingredients

Types

Legumes, Vegetables

Ingredients

Dried beans, Russet potatoes, Tomatoes, Onion, Serrano pepper

Notes

Russet potatoes (smallest potato found, chopped into chunks), Tomatoes (diced, part of fresh pico ingredients), Onion (smallest onion found, a quarter pound, chopped), Serrano pepper (given free by the cashier)

Allergens

Legumes

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Plant-based, Low-fat, Whole-food plant-based, Dairy-free, Egg-free

Calories

510 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 95g, Dietary fiber: 24g, Fat: 1.8g

Nutritional Information

Minerals

Potassium: 1250mg, Iron: 7mg, Magnesium: 130mg, Calcium: 110mg

Vitamins

Vitamin C: 28mg, Vitamin B6: 0.6mg, Folate: 220mcg, Vitamin K: 10mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, spoon

Appliances

Pressure cooker

Type

Type

Type Of Dish

Main Course, Bowl

Occasions

Dinner, Lunch, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Creamy, Crunchy, Juicy

Flavors

Earthy, Fresh, Spicy, Mildly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at normal room temperature), fridge : 4 days (Store in an airtight container,Keep fresh vegetable topping separate when possible), freezer : 3 months (Freeze cooked bean and potato mixture only,Add fresh onion, tomato, and Serrano after reheating)