How to make NavyBean Curry
Prep
time: 10 minutes | Cook time: 14 minutes | Serves 4
½ cup ketchup
½ tablespoon olive oil
2 tablespoons molasses
2 teaspoons mustard powder
¼ teaspoon ground black pepper
1½ slices bacon, chopped
½ medium onion, chopped
½ small green bell pepper, chopped
1½ cans navy beans, rinsed and drained
1 teaspoon apple cider vinegar
2 tablespoons chopped cilantro (garnish)
½ tablespoon olive oil
2 tablespoons molasses
2 teaspoons mustard powder
¼ teaspoon ground black pepper
1½ slices bacon, chopped
½ medium onion, chopped
½ small green bell pepper, chopped
1½ cans navy beans, rinsed and drained
1 teaspoon apple cider vinegar
2 tablespoons chopped cilantro (garnish)
1. Select the Sauté function on your Instant Pot
and add the oil with
onion, bacon and bell pepper. Cook for 6 minutes.
onion, bacon and bell pepper. Cook for 6 minutes.
2. Add all the remaining ingredients and secure
the lid.
3. Cook on the Manual function for 8 minutes on
high pressure.
4. After the beep, do a Natural release for 10
minutes, then release the remaining steam with a Quick release.
5. Garnish with chopped cilantro on top.
6. Serve.
Per
Serving
calories: 374 ;fat: 4.6g ; protein: 21.1g ;carbs: 64.6g ;net carbs:
40.3g;fiber: 24.3g
calories: 374 ;fat: 4.6g ; protein: 21.1g ;carbs: 64.6g ;net carbs:
40.3g;fiber: 24.3g
