Potatoes with Black Beans and Mushroom Sauce
Crispy potatoes with black beans and a creamy mushroom sauce
INGREDIENTS
For the Potatoes:
- 1 kg Potatoes
- 2 cloves Garlic
- 3 tbsp Olive oil
- 1 sprig Fresh rosemary
- 3 tbsp Dried oregano
- Salt, to taste
For the Black Beans:
- 1 tbsp Olive oil
- 0.5 Onion
- 2 cloves Garlic
- 0.5 Tomato, chopped
- 550 g Cooked black beans (with a little of their liquid)
- 1 dessert spoon Sriracha
- 2 leaves Bay
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
For the Mushroom Sauce:
- 2 tbsp Olive oil
- 0.5 Onion, chopped
- 2 cloves Garlic, chopped
- 200 g Oyster mushrooms, cut into strips
- 200 g Chestnut mushrooms, sliced
- 200 ml Soya cooking cream
- 2 tbsp Nutritional yeast
- 2 dessert spoons Dijon mustard
- Salt, to taste
- Paprika, to taste
- Black pepper, to taste
- Water, as needed (if necessary)
INSTRUCTIONS
For the Potatoes:
- 1 Wash the potatoes well, skin on, and cut them into rounds about a finger thick.
- 2 Put the rounds in a large bowl and add the finely chopped garlic, the finely chopped rosemary, the oregano, salt and olive oil.
- 3 Mix everything very well, so all the potatoes are well seasoned.
- 4 Cook the potatoes in the Air Fryer at 180°C for about 40 minutes, shaking several times, until both sides are golden and crisp.
For the Black Beans:
- 1 Heat the olive oil in a small pan and add the chopped onion and the bay leaves. Sauté until golden.
- 2 Add the chopped garlic and the diced tomato, mix well and cook until the tomato starts to break down.
- 3 Add the black beans with a little of their liquid (not too much). You want the beans in a slightly thick sauce, without excess liquid. If there is too much at the end, pour off the extra.
- 4 Season with salt, black pepper, paprika and sriracha. Stir well and simmer to deepen the flavour, without overcooking the beans.
For the Mushroom Sauce:
- 1 Heat the olive oil in a large frying pan and sauté the chopped onion until golden.
- 2 Add the chopped garlic, the oyster mushroom strips and the sliced chestnut mushrooms. Mix well and cook until they lose some of their water and shrink.
- 3 Add the nutritional yeast, Dijon mustard, salt, paprika and black pepper. Stir well so nothing sticks.
- 4 Add the soya cream and stir again. Cook until you have the consistency you want.
- 5 Taste and adjust the seasoning if needed. If the sauce is too thick, add a little water until the texture is right.
- 6 Serve the crispy potatoes with the black beans and the creamy mushroom sauce.
