Add 1 cup of the beans to the food processor and puree briefly until mostly smooth but still chunky. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. 5.
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Step 2. Add Swiss chard, cover and let the chard wilt a bit, for about a minute. To your Instant Pot add soaked beans, water, bay leaves, chipotle and garlic powder. 2 cup Peruvian beans (dry) 3 cup, chopped kale 1 sprig epazote 3 tsp minced garlic 1-2 pickled jalapenos, sliced open 1 tbsp brine from jalapenos 3 oz baby carrots, Raw (about 1 cup) 16 tbsp chopped onion 1-2 tsp salt 7 cup (8 fl oz) water. Step 1.
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