Black Beans and Tri-Color Peppers

Here is a lovely supply of black beans as provided with the assistance of the InstantPot.

Over rice, in a tortilla, on a tostada, made into chili, or a soup . . . the possibilities abound!


About judilyn

RV'er, foody, caregiver, knowledge seeker
This entry was posted in Food, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

5 Responses to Black Beans and Tri-Color Peppers

  1. Shirley says:

    This looks so good. I really don’t like cooking much anymore BUT I will try this Thanks Judy!

    Liked by 1 person

  2. Holly Knott says:

    Ooooh, love the contrast of the dark beans and colorful peppers. You have a recipe to share?

    Liked by 1 person

    • judilyn says:

      I just cooked the beans as the recipe book directed, adding bay leaves, Montreal Steak Seasoning, and some Vegesal. They cook up pretty quickly in the three-quart InstantPot. I added the peppers from a bag of frozen ones, and served over rice pilaf the first night. We had it a few more times, but I don’t totally remember how I did them after that first night. I think I added some bone broth to the last of it for a cup of soup for each of us with lunch one day, with a splotch of rice in the middle of the soup, sprinkled with copious amount of shredded Mexican cheese, and dotted with sliced scallions.

      Give it a try! ;->


  3. taphian says:

    I love beans, even though I don’t know the black ones, and I love peppers, because they taste good and are healthy. Virtual hugs Mitza

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.