I love beans. I, however, do not like canned beans. To me they just have a metallic taste to them. When I used to make beans in either my crockpot or on the stove top, it really only depended on if I remembered to soak them the night before. Ever since I got my Instant Pot I always seem to have beans ready to go. It’s so easy. You just have to rinse your beans, put them in the pot. I add about an inch and a half of water. My secret weapon are these.

I add a couple of spoonfuls of the chicken bouillon and then a generous sprinkling of the Badia. Set the manual time to 70 minutes and do a natural release.

I made these ahead of time because I was also making the meat in the instant pot. We got the burria roast from Aldi. It was so good. I just added about a cup and a half of water and put the meat in for 85 minutes with a natural release. It was so tender. I just made a bowl with the beans, some chopped onions, meat and shredded Monterey Jack. If you like refried beans, you just cook the pinto beans the same way and use an immersion blender to emulsify them. You can also use a blender.

I’m so picky about the meat I eat and this had almost no fat on it.

On another note, the oil face wash I made also makes an excellent moisturizer. I’ve been using it at night and my skin feels so soft. I still use my Mad Hippie Triple C night cream, but sometimes I feel like I just need a good oil.