Sorry to disappoint, but again, we’re trying to stay as low carb as possible. But where we lack in beans, we can really get creative with seasoning and spices- which is why we probably love the dish in the first place? We have a whole rack in our kitchen dedicated to random spices, and I felt super intentional on the ones I chose for this recipe. I even used the Chili Lime seasoning which I typically HATE, but thought it would thrive given the smokey allure.
Another awesome thing about the instapot is that you can make a LOT of food with it. I think my instapot is the 8qt model. So I’ll get a little transparent and saying that moving into our new apartment has been totally phenomenal, but we REALLY have to be careful about our spending – especially when it comes to the little things that add up like coffee in the am, or lunches. In the city, you’re looking at $10-$15 per lunch! Across a week that’s $75, and a month almost $300! We really sat down and decided to be intentional in how we’re spending, and it was obvious that we both could do such a better job at bringing lunch to work. AND this recipe is great for saving in the freezer – you can bag it up and throw it in the freezer for your chilliest days.