Sort and rinse 2 cups of dried black beans and 2 cups of dried white beans. Place the beans in the silver pot of your instant pot.
Add a chopped bell pepper, chopped onion, 1-2 tsp. salt, 1 tsp. pepper, 1/2 tsp. garlic powder, 1/4 tsp. red pepper and 1/4 tsp. cumin.
Cover with 8 cups of water.
Add a tablespoon of olive oil and give it a stir.
Place lid (with seal in place) on top. Set valve on top to sealing position.
Press the "beans" button or set to manual for 35 minutes. It will beep when the time is up.
Afterwards let the pressure release naturally for 15 minutes, then release any remaining pressure by using a large slotted spoon to nudge the valve to the vent position.
Carefully take the top off, remove the silver pot, taste and add more salt or pepper if you wish and serve.
Notes
Nutritional information is an estimate and will vary according to ingredients used and serving size.Besides being a great side dish on their own, you can modify the recipe by adding a large can of diced tomatoes to make black and white bean soup.Another good use for the beans is to top a salad, baked potato, or spoon it over cornbread.Black and white beans are also a delicious addition to a quesadilla or even an omelette.They are a great source of protein so anywhere you use them is good for you.You can freeze leftovers in individual serving freezer bags for a quick reheated addition to a meal later.You can make 1/2 of this recipe just fine using the same directions.