Cook Up Some Love

Ingredients 2 cups dried pinto beans, rinsed and picked over(16 ounces) 1 medium onion peeled and cut into quarters 1 jalapeño pepper spine and seeds removed, and chopped 2 teaspoons garlic salt 1 teaspoon dried cumin 1/2 teaspoon ground black pepper 4 cups low sodium chicken broth 1 cup water Instructions Place all ingredients in Instant Pot. Cover, making sure that the steam vent is closed. Select Bean/Chili. This setting is for 30 minutes on normal pressure, I usually do 40 minutes to make them really soft. At end of cooking cycle, allow Instant Pot to depressurize normally. Remove lid. Stir to combine ingredients. Remove about 1 cup of liquid; set aside. Process beans with immersion blender, until smooth. Or allow to cool and put in a blender. If necessary, add reserved liquid to desired consistency. Yield: 6 servings

Ingredients For the potatoes: 1 1/2 pounds russet potatoes 1/2 cup milk 4 Tablespoons salted butter 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper For the meat filling: 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 1/2 tsp. garlic powder 1 1/2 pounds ground beef 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 tablespoons tomato paste 1 cup chicken broth 1 teaspoon soy sauce 1 teaspoons rosemary 1/2 teaspoon thyme leaves 1/2 cup fresh or frozen corn kernels 1/2 cup fresh or frozen English peas Directions: Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Strain potatoes. Place the butter into the pan and melt, then add mil...

This meat is really yummy made in to street tacos! Use corn tortillas, a little sour cream, onion and cilantro with some hot sauce or hot salsa on top. YUM. 1 4 pound beef roast 1 can mexican tomato sauce (I use Pato sauce) 1 cup white cooking wine 1 Tablespoon garlic salt Cilantro and onion for toppings Put roast in a crockpot. Cover with cooking wine and sauce, then sprinkle garlic salt all over. If frozen, cook over night for dinner the next day. If fresh, cook for 8-10 hours, or until it shreds easily. Shred the meat and put it back in the juices for another hour, then serve with taco fixings. We like it on corn tortillas with onions, cilantro and sour cream. This is a delicious crockpot meal!