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
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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! ;->

      Like

  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

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