Black Beans with Red, Green, and Yellow Peppers

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

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.


  • 2 cups diced (¼ inch) red, yellow, and green bell pepper (½ each color pepper)
  • ½ cup diced (¼ inch) onion
  • 2 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 can (16 to 19 ounces) black beans, rinsed and drained
  • ½ cup drained and diced canned plum tomatoes
  • Salt and Freshly ground black pepper
  • 2 tablespoons coarsely cut-up cilantro


    1. 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.
    2. 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 cilantro.