I started the beans on the stovetop but that was taking too long so I transferred them to the instapot. I wanted to go out and whittle on that fallen tree so I gave them an hour timer and got busy with my little chainsaw. They cooked in chicken stock with a chopped onion and a smoked ham hock. I seasoned them with garlic paste, cumin, and a little ancho chili powder.
I saw a recipe for cornbread that I wanted to try the night before, it turned out well. I used one cup of Splenda in place of most of the sugar but I did add the one third cup balance of the pure quill. It’s a very tasty cornbread.