Your favorite toppings…here are some ideas from my family…

My favorites: tomatoes, cilantro, avocado, lime

Cora’s favorites: cheese, guacamole, salsa

Marc’s favorites: everything under the kitchen sink! He especially loves the spicy version of ‘Bitchin’ Sauce’

Instructions

1) Steam or boil your potatoes. I steam them in the Instant Pot for 8-10 minutes depending on their size.

2) Cook the pinto beans. I run 2 cycles in the Instant Pot. First cycle is for 5 minutes with enough water to cover the beans by 1 inch. Then replace water (enough to cover the beans by 1/2 inch) and cook with all seasonings (except salt) for 40 minutes. Allow pot to naturally release pressure for 10 minutes, then manually release.

3) Pour excess bean water into a jar and reserve it for mashing. Add ghee or coconut oil and enough bean water to create a creamy consistency. If the beans sit and get thick or dry out, add more bean water until they are creamy again.

4) Add salt to taste.

* When I am short on time, I use dehydrated cooked pinto beans (order online) that cook quick on the stovetop with hot water and seasoning. These have more nutritional value than canned beans, not as much as fresh.
5) Slice the potatoes into rounds and salt.

6) Top with beans and all your favorite toppings!