Spreadability: Nice and creamy
Smell: Doesn't have much of a smell
Ingredients: Filtered Water, Coconut Oil, Sunflower Oil, Soy Protein Concentrate, Corn Starch, Sea Salt, Tricalcium Phosphate, Natural Flavors, Organic Locust Bean Gum, Xanthum Gum, Guar Gum, Vegan Culture.
Flavor: Very mild and somewhat neutral.
Bagel Test: It spread on nicely and melted slightly on my freshly toasted bagel. When I bit into the bagel I didn't have any strong reactions to the flavor or texture. Overall it paired well with my plain, toasted bagel.
Husband Test: Liked it a lot, actually. He doesn't like anything coconut - so that will tell you that is doesn't have a coconut'y flavor.
I give it 4 out of 5 Cheeses.
Would like to see a little more boldness and tang in the flavor.
FINE PRINT: This is not a paid review of any kind. I am documenting my own opinions of products that I paid for out of my own pocket.
This recipe is from Love Bakes Good Cakes "Talk about a flavor explosion in your mouth! This Mexican Pot Roast with Borracho Beans recipe will become a new family favorite!"
In this recipe she uses a crockpot / slowcooker. I am planning on making this using the InstantPot and will place my findings and recipe below. I think either way you make it would be soooo yummy! Just the flavors have me drooling over here!
Mexican Pot Roast with Borracho Beans - How To Video
INSTANT POT Version of Mexican Pot Roast with Borracho Beans + Beef Bone Broth
- I bought a 5.5 pound rack of Beef Spare Ribs.
- Placed them in the InstantPot by wrapping them around the inside of the pot.
- Dumped a one-pound bag of picked-through and rinsed dry pinto beans
- Cut up one yellow onion into 1-2 inch squares
- Tossed in a few cloves of garlic (minced) and added about 2 tbsp of kosher salt
- Filled the water to the "Max Fill Line"
- Set the InstantPot on High Pressure Cook for 1.5 hours, with 15 min Natural Release.
BEANS OR REFRIED BEANS
- After the first round of cooking, I took out all the beans and most of the broth.
- Put the beans in a large pan, add garlic, tomato paste, dried cilantro, cumin, lime, and Mexican oregano
- Heat over medium heat and stir in all of the ingredients.
- At this point if you want beans, you are done. If you want refried beans you start mashing the beans and other ingredients, adding some of the reserved broth. Continually stirring until you have the consistency you want.
MEAT & BONE BROTH
- After removing the beans and most of the broth, fill the InstantPot with more water, 1 tbsp of vinegar, add some carrots, and 2 bay leaves
- Set the InstantPot on High Pressure Cook for 2 hours with 45 min Natural Release.
3 cups Old Fashioned Rolled Oats
1/2 cup sliced toasted almonds
3 tbsp Dutch Process Baking Cocoa
1/3 cup Extra Virgin Olive Oil or Melted Coconut Oil
1/2 cup Honey
1 tsp vanilla extract
3/4 tsp kosher salt
1/2 cup Dark Chocolate Chips
3/4 cup Freeze Dried Raspberries or Freeze Dried Strawberries
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How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
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