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Today for lunch I got the InstantPot out and tossed in a pound of pinto beans, a chopped onion, 5 smashed cloves garlic, 3 dried chili de arbol peppers, 2 T custom Mexican seasoning, a bay leaf, 2 cans of beer and 3 C of water. High pressure for 30 minutes with natural release.
When finished, bowled and topped with diced tomato, chopped cilantro, and diced avocado. Served with hot corn tortillas and Sriracha, and a Big glass of water. One of my favorite lunches!
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