1 pound of dried pinto beans, rinsed
1 small onion, chopped (1/4” dice)
3 cloves garlic, minced
5-6 cups of water
1 TBSP Local Spicery Nick’s Mex Mix
1 Bay Leaf
2 tsp Milled Guajillo Chiles
Add everything to Instapot and pressure cook for 35 minutes, natural release. Serve with rice in a bowl or in a tortilla. Couldn’t be easier! Top with your choice of cilantro, chopped red cabbage, Arugula, red or green salsa… Enjoy!