Main Ingredients: 16 oz dried beans 1 bell pepper (all colors work!) 1 small onion (or 1/2 a large one) 1 celery stalk 3 Roma tomatoes Spices: 1 1/2 tsp Salt 1/4 tsp pepper 1 tsp each cumin & turmeric 1 bay leaf 1/2 tsp each garlic, coriander, marjoram 1/4 tsp ground sage Sprinkle of celery seed Sprinkle of red pepper flakes Add everything to your Instant Pot. Cover with water by 3 inches. Set the valve to “sealing.” Cook for 35 minutes on high pressure. Release the steam manually. Once the pressure gauge drops, open the lid and give everything a stir. Serve with brown rice, avocado, pico and a squeeze of lime. Store any leftovers in the fridge and use within a week. ENJOY!
You can download an "easy to print" PDF of this recipe here!
Enjoy!
- Barb
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