Black Beans with Red, Green, and Yellow Peppers

Name: Black Beans with Red, Green, and Yellow Peppers
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, chopped; 1 tablespoon water; 2 cups diced (¼ inch) red, yellow, and green bell pepper (½ each color pepper); 1 can (16 to 19 ounces) black beans, rinsed and drained; ½ cup diced (¼ inch) onion; 2 tablespoons coarsely cut-up cilantro; Salt and Freshly ground black pepper; ½ cup drained and diced canned plum tomatoes

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

This is an example of how to put together a simple side dish quickly using canned black beans. We liven them up with three colors of bell peppers, tomatoes, and cilantro. The flavors are slightly Southwestern, but the appeal is universal.

Ingredients

2 cups diced (¼ inch) red, yellow, and green bell pepper (½ each color pepper)

Americas
United States
Side dish
Vegetarian
Gluten-free

Method

Combine the peppers, onion, garlic, olive oil, and water in a large nonstick skillet. Cook, stirring, over medium heat until vegetables are crisp-tender, about 5 minutes.
Add the black beans and tomatoes. Simmer, uncovered, over low heat until the flavors are blended, about 5 minutes. Add salt and pepper to taste. Spoon into a serving dish and sprinkle with cil