Crispy Potatoes with Black Beans
Crispy Potatoes with Black Beans and Creamy Mushroom Sauce
LUNCH/DINNER
Total
55min
Prep
15min
Cook
40min
Servings:servings
For the Potatoes:
- 1 kgPotatoes
- 2 clovesGarlic
- 1 sprigFresh rosemary
- 3 tbspDried oregano
- 3 tbspOlive oil
- Salt to taste
For the Black Beans:
- 1 tbspOlive oil
- 0.50Onion
- 2 leavesBay leaves
- 2 clovesGarlic
- 0.50Tomato, diced
- 550 grCooked black beans (with a little of the cooking liquid)
- 1 dessert spoonSriracha
- Salt to taste
- Black pepper to taste
- Paprika to taste
For the Mushroom Sauce:
- 2 tbspOlive oil
- 0.50Onion, finely chopped
- 2 clovesGarlic, minced
- 200 grPleurotus mushrooms, cut into strips
- 200 grChestnut mushrooms, sliced
- 200 mlSoy cooking cream
- 2 tbspNutritional yeast
- 2 dessert spoonsDijon mustard
- Salt to taste
- Paprika to taste
- Black pepper to taste
- Water as needed
Crispy Potatoes with Black Beans
Crispy Potatoes with Black Beans and Creamy Mushroom Sauce
LUNCH/DINNER
Total
55min
Prep
15min
Cook
40min
Servings:servings
INGREDIENTS
For the Potatoes:
- 1 kgPotatoes
- 2 clovesGarlic
- 1 sprigFresh rosemary
- 3 tbspDried oregano
- 3 tbspOlive oil
- Salt to taste
For the Black Beans:
- 1 tbspOlive oil
- 0.50Onion
- 2 leavesBay leaves
- 2 clovesGarlic
- 0.50Tomato, diced
- 550 grCooked black beans (with a little of the cooking liquid)
- 1 dessert spoonSriracha
- Salt to taste
- Black pepper to taste
- Paprika to taste
For the Mushroom Sauce:
- 2 tbspOlive oil
- 0.50Onion, finely chopped
- 2 clovesGarlic, minced
- 200 grPleurotus mushrooms, cut into strips
- 200 grChestnut mushrooms, sliced
- 200 mlSoy cooking cream
- 2 tbspNutritional yeast
- 2 dessert spoonsDijon mustard
- Salt to taste
- Paprika to taste
- Black pepper to taste
- Water as needed
INSTRUCTIONS
For the Potatoes:
- 1Wash the potatoes well with their skins on and cut into rounds about 1 cm thick.
- 2Transfer to a large bowl and add the finely minced garlic, finely chopped rosemary, oregano, salt and olive oil.
- 3Mix everything well to ensure all the potato rounds are evenly coated.
- 4Cook in the air fryer at 180°C for about 40 minutes, turning several times until both sides are golden and crispy.
For the Black Beans:
- 1Heat the olive oil in a small saucepan and add the chopped onion and bay leaves. Sauté until golden.
- 2Add the minced garlic and diced tomato, mix well and cook until the tomato starts to break down.
- 3Add the black beans with a little of their cooking liquid (not too much). The aim is for the beans to have a slightly thick sauce without excess liquid. Discard any excess liquid at the end if needed.
- 4Season with salt, black pepper, paprika and sriracha. Mix well and cook until it reaches the desired consistency.
For the Mushroom Sauce:
- 1Heat the olive oil in a large frying pan and sauté the chopped onion until golden.
- 2Add the minced garlic, pleurotus mushroom strips and sliced chestnut mushrooms. Mix well and cook until they release their water and reduce in size.
- 3Add the nutritional yeast, Dijon mustard, salt, paprika and black pepper. Stir to combine and prevent sticking.
- 4Add the soy cream and mix again. Cook until you reach the desired consistency.
- 5Taste and adjust seasoning if needed. If the sauce is too thick, add a splash of water to reach the ideal texture.
- 6Serve the crispy potatoes with the black beans and the creamy mushroom sauce.
NOTES
- If you don't have an air fryer, you can bake the potatoes in the oven. Spread the seasoned rounds in a single layer on a parchment-lined baking tray and bake at 200°C for about 40–45 minutes, flipping halfway through to ensure they are golden and crispy on both sides.