#beanvariety

This dish, a hearty and nutritious sorted bean delight, highlights the value of sorting your beans. While soaking improves the texture of the beans, removing debris and damaged beans guarantees a clean and flavorful result. The variety of beans make for a tasty and filling meal when paired with veggies and flavorful spices.

Ingredients: 2 cups assorted beans black, kidney, pinto. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can diced tomatoes. 1 cup vegetable broth. 2 teaspoons cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Sort beans to remove debris and damaged beans. Rinse sorted beans under cold water. Soak beans in water for at least 8 hours or overnight. In a large pot, heat olive oil over medium heat. Add chopped onions and saut until translucent. Add minced garlic and saut for an additional minute. Stir in assorted beans, diced tomatoes, and vegetable broth. Season with cumin powder, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce heat to simmer. Cover and cook for 1.5 to 2 hours or until beans are tender. Stir in diced bell pepper during the last 30 minutes of cooking. Adjust seasoning if necessary and serve hot. Enjoy your delicious and well-sorted bean delight!

Prep Time: 480 minutes

Cook Time: 120 minutes

Secret to a flavorful bean delight with this simple sorting technique. Clean eating has never been so satisfying.

A wholesome bean medley cooked to perfection, combining the rich flavors of black beans, kidney beans, and chickpeas with a blend of aromatic spices. This pressure cooker recipe is a savory delight for bean lovers.

Ingredients: 1 cup dried black beans, soaked overnight. 1 cup dried kidney beans, soaked overnight. 1 cup dried chickpeas, soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 cups vegetable broth. 2 tablespoons olive oil.

Instructions: Select 'Saut' function on Instant Pot or Cuisinart and heat olive oil. Add chopped onions and minced garlic, saut until fragrant. Add diced bell pepper and continue sauting until vegetables are tender. Stir in soaked and drained black beans, kidney beans, and chickpeas. Pour in diced tomatoes with their juices and add cumin, paprika, chili powder, salt, and pepper. Mix well. Add vegetable broth and close the lid securely. For Instant Pot: Set Manual/Pressure Cook mode to 20 minutes. For Cuisinart: Use High Pressure for 20 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Carefully open the lid, stir the bean medley, and adjust seasoning if needed. Serve hot as a hearty stew or over rice. Garnish with fresh cilantro or your favorite herbs.

Prep Time: 15 minutes

Cook Time: 20 minutes