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If you consistently lather up with sunscreen before spending time outdoors, you’re probably already feeling like you’re ahead of the game. And you kind of are! According to CBS News, only one-third of people apply sunscreen to all of their exposed skin (per medical recommendations). Being in a consistent routine with safer sunscreen — especially in the summertime — is absolutely a victory.
But there’s more to sunscreen than you’ve heard about from advertising… and maybe even from your dermatologist. While mainstream, readily available sun protection brands do have a pretty good track record of minimizing risk of skin cancer (for those who use it properly, of course!), they aren’t exactly doing you any other favors health-wise, and people are starting to notice.

There’s more to it than the SPF number
Here’s a fact you’ve probably never even thought about: Many of the sunscreens you’re probably most familiar with are known as chemical sunblocks. These products actually absorb into your skin, ultimately absorbing UV rays so they can be converted into heat and released from your body. Active ingredients in these sunscreens typically include avobenzone, octinoxate, and oxybenzone. Think about it for a sec — if these chemical sunscreens are to work properly, those chemicals need to be fully absorbed into your body. Do you want your skin absorbing anything that you can’t even pronounce? No, thanks.
If you are unsure of the ingredients in the sunscreen you thought was decent, EWG.org/skindeep is my go-to resource to search and learn about the ingredients in my products. You simply search an item, and see it’s toxicity rating based on the ingredients and can read about why those ingredients aren’t good for you. It’s pretty awesome!
Now, all of this isn’t to scare you! The good news is that you don’t have to avoid sunscreen altogether in order to avoid these chemicals, and the answer is certainly not to stop wearing sunscreen. There are alternatives! It’s a good thing, too, because I want to help you preserve your healthy skin and stay glowing and ageless forever. 
Look for mineral sunscreens that feature zinc and titanium dioxide as their active ingredients, rather than the chemicals present in most conventional products. This makes your sunscreen a lot cleaner and safer. Mineral sunscreens use these active ingredients to physically block the rays from your skin — they actually reflect the suns rays. As an added bonus, many mineral sunscreens are fragrance-free, which is a win for babies, kids, and anyone with sensitive skin and can help you further streamline the dangerous chemicals being absorbed into your body.
Ingredients you should avoid when searching for sunscreen are:

My personal pick for my family is Beautycounter’s sunscreen line, Countersun.
Beautycounter just happens to be the market leader in safer, mineral sunscreen. I trust them for their skincare, make-up, and mission, and their triple-tested Countersun line is no different. Beautycounter’s sunscreen offers all of the benefits of sun protection without the dangers associated with many of the products you can buy at your local pharmacy or grocery store. Please, do your research when you pick up that sunscreen that looks good in CVS!
Countersun (Beautycounter’s mineral sunscreen line) has a lotion, a non-aerosol mist, and a face stick, and the line now includes tinted sunscreens — a little extra glow, anyone? — and an aftersun cooling gel, to help ease the pain of a little too much time spent catching rays. Basically, all of your bases are now officially covered… and a lot more safely!
Here’s a handful of other miner sunscreen options that pass the test:

Just because these products are great (which they are) doesn’t mean that they can prevent 100% of sunburns. Mineral sunscreen and chemical sunscreen are quite different, and user error is a real thing in the world of sun protection.
1. Re-apply! Sunscreen is not a one and done proposition. Even the best of these products needs to be re-applied on a regular basis, usually according to the instructions on the package. Adding another layer of protection approximately every hour or two is probably a safe bet (pun intended!). Be extra careful if you’re spending a lot of time in the water. Water resistant is not the same as waterproof, so make sure to reapply after or taking a dip or sweating on a run!
2. Application must be visible. COUNTERSUN products can only do their job if you can actually see where they’ve been applied on your skin. Before you start the process of rubbing in your sunscreen, make sure that the sheer-white formula (or the new tinted formula!) is visible on your body. We’re not talking about a clear mist here!
3. Zinc does not expire. Zinc is one of the active ingredients in mineral sunscreen, and as if its ability to fight the sun’s dangerous rays wasn’t enough to sell you on it, it also never expires as a protective agent! This means that it will be effective for years after purchase. All sun protection products are required by law to list an expiration date, but if you’re using a mineral sunscreen like COUNTERSUN, time isn’t of the essence. If your safer sunscreen stash lasts longer than expected, it will keep working!
4. Shake before use. Zinc can settle in the sunscreen’s packaging, so wake it up a bit before applying with a little shake! Doing this will ensure that zinc — AKA your sun protective agent — is distributed evenly every time you lather up, keeping your glow even and your whole body safe.
Generally speaking, I encourage you to never underestimate the sun. It is so powerful, and even the best of sunscreens won’t help if you’re not sure to use them properly. Be careful, be safe, and have fun in the sun!

P.S. Want some other reads? This article from NY Post is really informative and this one from CNN is as well.
Disclosure: There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use on my own body. Thank you for supporting Lexi’s Clean Kitchen when you shop.

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This is by far the easiest way of making tofu at home. Epsom salt is used as a coagulant and a bit of salt to flavor the bland tofu. I found this method through a YouTube gardening channel called OAG. This is a very informative channel on gardening and some simple home cooking too.
How To Make Tofu (Easy)
Ingredients
1 1/2 Cups (300 grams) Organic Soy Beans, soaked for 10 to 12 hours)
1 tsp Sea Salt with 1/2 cup of Warm Water
1 tsp Epsom Salt with 1 Cup of Warm Water
A Tofu Box
or
Stainless Steel Colander
Wet Cheese Cloth or Flour-Sack Cloth
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This post was sponsored by Sabra. As always, thank you for supporting the brands that keep me inspired in the kitchen.
It seems like everyone always goes crazy for fall flavors as soon as September 1st rolls around. I get it – I’m as excited for apples and pumpkin and chili as anyone else. But before we dive headfirst into soup season, let’s take a second to appreciate the fact that summer produce is at its peak.
September is the perfect time to hit up your local farmer’s market. For the most part, the weather is cooler so you can walk around leisurely without melting. And the produce selection is on point. I can’t get enough heirloom tomatoes right now. They’re sweet and juicy and not at all mealy. Plus they’re absolutely gorgeous!
I grabbed a few over the weekend and made them the centerpiece of this fantastic everything bagel hummus board. It’s loaded with creamy Sabra hummus, juicy tomatoes, seedless cucumbers, pickled red onions, boiled eggs, briny capers, and everything bagel seasoning. This hummus board is an amazing snack to pick at any time of day, but it’s also an awesome idea for brunch. Serve it with bagels (I love pumpernickel) and let everyone customize their own sandwich. Or do what I’ve been doing lately and make a hummus bowl that you can scoop up with pretzel chips (or a spoon!)

Sabra has a ton of amazing flavors, but I love using their classic hummus for boards like this one because it acts as a pretty neutral backdrop that lets the vegetables shine. If you want something bolder, their olive tapenade hummus would also be amazing – you could omit the capers since the olives have that briny flavor.
Perfect medium boiled eggs take these hummus bowls to the next level. After a ton of experimenting, I finally found a method that gives me the perfect boiled egg every time. The whites are firm without being grainy and the yolks are thick and jammy. That thick egg yolk combined with hummus? HEAVEN.
To make them the way I do, place your eggs in a pot and add enough cold water to cover them by about an inch. Put them on the stove and bring the water to a boil. It will seem like the eggs are cooking for forever, but I promise it’s worth the wait. Once the water is at a rolling boil, set your timer for 4-1/2 minutes. Keep boiling the eggs until your timer goes off, then immediately put them into some ice water to stop the cooking. The eggs are ready to peel when they feel cool to the touch.

Arrange all ingredients on a board.
To make individual hummus bowls, spread 2-3 tablespoons of hummus onto a bowl or plate. Top with remaining ingredients, as desired. Serve with bagels, bagel chips, or pretzel chips for scooping.
I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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This post was sponsored by Sabra. As always, thank you for supporting the brands that keep me inspired in the kitchen.
It seems like everyone always goes crazy for fall flavors as soon as September 1st rolls around. I get it – I’m as excited for apples and pumpkin and chili as anyone else. But before we dive headfirst into soup season, let’s take a second to appreciate the fact that summer produce is at its peak.
September is the perfect time to hit up your local farmer’s market. For the most part, the weather is cooler so you can walk around leisurely without melting. And the produce selection is on point. I can’t get enough heirloom tomatoes right now. They’re sweet and juicy and not at all mealy. Plus they’re absolutely gorgeous!
I grabbed a few over the weekend and made them the centerpiece of this fantastic everything bagel hummus board. It’s loaded with creamy Sabra hummus, juicy tomatoes, seedless cucumbers, pickled red onions, boiled eggs, briny capers, and everything bagel seasoning. This hummus board is an amazing snack to pick at any time of day, but it’s also an awesome idea for brunch. Serve it with bagels (I love pumpernickel) and let everyone customize their own sandwich. Or do what I’ve been doing lately and make a hummus bowl that you can scoop up with pretzel chips (or a spoon!)

Sabra has a ton of amazing flavors, but I love using their classic hummus for boards like this one because it acts as a pretty neutral backdrop that lets the vegetables shine. If you want something bolder, their olive tapenade hummus would also be amazing – you could omit the capers since the olives have that briny flavor.
Perfect medium boiled eggs take these hummus bowls to the next level. After a ton of experimenting, I finally found a method that gives me the perfect boiled egg every time. The whites are firm without being grainy and the yolks are thick and jammy. That thick egg yolk combined with hummus? HEAVEN.
To make them the way I do, place your eggs in a pot and add enough cold water to cover them by about an inch. Put them on the stove and bring the water to a boil. It will seem like the eggs are cooking for forever, but I promise it’s worth the wait. Once the water is at a rolling boil, set your timer for 4-1/2 minutes. Keep boiling the eggs until your timer goes off, then immediately put them into some ice water to stop the cooking. The eggs are ready to peel when they feel cool to the touch.

Arrange all ingredients on a board.
To make individual hummus bowls, spread 2-3 tablespoons of hummus onto a bowl or plate. Top with remaining ingredients, as desired. Serve with bagels, bagel chips, or pretzel chips for scooping.
I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Vegan ceviche is a cool and satisfying appetizer that is great for weekend gatherings. It comes together in minutes. And no stove is required. Serve with your favorite cocktail. Vegan & gluten free.

The first and only time I had non-vegan ceviche was on Catalina Island.
I was there for my job working as an actress in a touring children’s theatre company. We performed plays for kids on the island on an outdoor stage with the ocean as our backdrop.
Our evenings were spent telling stories and singing songs by the campfire at a Catalina campground. And during the day, we rehearsed, broken up only by trips to the cabana for snacks.
One of the items on the cabana menu was ceviche. Since I’d grown up in a landlocked state, ceviche was new to me.
Non-vegan ceviche is made with raw fish, cured in lime or lemon juice. It’s then tossed with onions, salt, and cilantro.
The idea of consuming raw fish that was “cooked” only by citrus juices while we sat in the sun seemed to defy reason. But I tried it anyway. (This was before I was vegan, of course.)
The flavors that stood out were bold notes of lime, salty chips for scooping, and of course, a Mexican beer to wash it down.

Not long after I’d gone vegan, I was popping open a jar of hearts of palm. The texture and briny flavor took me back to those sunny Catalina days.
It was clear that hearts of palm would make the perfect vegan ceviche.
This cool and satisfying appetizer is great for weekend gatherings by the pool, a vegan potluck, or to enjoy with a margarita on a warm day.

Hearts of palm are harvested from the inner core of certain palm trees. The taste and texture is similar to artichoke hearts.
The shape is long and cylindrical. It’s delicious in salads.
You can find hearts of palm canned, jarred, or packaged in sealed bags.
Hearts of palm has a very delicate flavor. So if you can find jarred or bagged hearts of palm, go with that. The flavor is a little better since cans sometimes impart a metallic flavor.

Combine all of the following in a bowl:
Then garnish with additional cilantro & a pinch of cayenne if you like things a little spicy. Serve with chips for dipping!

Vegan ceviche is a cool and satisfying appetizer. It is easy to make, and doesn't require turning on the stove. Serve it poolside with your favorite icy cocktail.
Print Pin RateCourse: Appetizer
Cuisine: Mexican, Vegan
Keyword: dip, easy, gluten free, party food
Prep Time: 9 minutes
Cook Time: 1 minute
Total Time: 10 minutes
Servings: 4 people
Calories: 101kcal
In a large bowl, combine hearts of palm, tomatoes, avocado, onion, cilantro, and lime juice. Add fresh or jarred diced jalapeño pepper, to taste. Garnish with additional cilantro and a pinch of cayenne pepper, if using.
Serve with tortilla chips or slices of jicama for dipping.
Calories: 101kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 416mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7.1% | Vitamin C: 21.1% | Calcium: 2.2% | Iron: 3.5%
“⭐⭐⭐⭐⭐I made this for a small party I was invited to where more than half of the guests are vegans or vegetarians. Everyone went crazy over this. Everyone! I’m making it again for Easter. It was delicious and quick.”
Originally posted March 2010. Content updated June 2019.


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Say hello to Crock Pot Cinnamon Roll Casserole. AKA the most delicious way to eat cinnamon rolls ever. It only takes mintues to prep and cooks up crispy around the edges and gooey in the middle.

I first saw this recipe on Pinterest several years ago. It was a pin from my friend Cris’s blog Recipes That Crock. It’s originally a recipe from Gooseberry Patch’s Slow Cooker Christmas Favorites.

Crock Pot Cinnamon Roll Casserole gets a little bit crispy around the edges but stays a little gooey in the center so you get the best of both worlds.
As a child my brother’s favorite breakfast was Pillsbury Cinnamon Rolls. My mother would make them for him all the time.
This recipe is so easy to make using those same refrigerated cinnamon rolls. Each unbaked cinnamon roll is cut in quarters and mixed with an egg, maple syrup, and half-and-half mixture. Almost like a cinnamon roll bread pudding.


I adapted the recipe somewhat, using one less egg, a little more nutmeg, half-and-half instead of whipping cream, and I added a few pecans.
The result is a super delicious breakfast casserole that is perfect for the holidays. Or any day.

Never miss a recipe. Follow Spicy Southern Kitchen on Facebook.
Watch the short video below to see how to make this recipe.
Crock Pot Cinnamon Roll Casserole only takes minutes to prep and cooks up crispy around the outsides and gooey in the middle.
I use Pillsbury refrigerated cinnamon rolls for this recipe. You may not get as good an outcome with off-brand cinnamon rolls.
Recipe adapted from Recipes That Crock
This recipe was originally published December 30, 2016.
More Slow Cooker Breakfast Favorites
Spicy Crock Pot Brunch Casserole
Disclosure: This post contains affiliate links.

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These chocolate truffle cookies are the answer to every holiday cookie plate (and chocolate craving) in the history of ever! Easy and crazy delicious, they taste delicious for days and are amazing chilled.

Is it too early to start talking about holiday cookies? Neighbor cookie plates? Secret midnight baking projects JUST FOR YOU because it’s the holidays and you need a chocolate fix to help get you through the craziness of the season?
All scenarios are acceptable here when it comes to these chocolate truffle cookies.
They are easy. Decadent. Crazy, crazy delicious. And here’s a little tip for you: not only do they taste great for days, they are positively dangerous straight out of the refrigerator.

The pictures really don’t do these delectable chocolate truffle cookies justice. The inside of these cookies are dense (in a good way) and slightly fudgy and surprisingly truffle-like for a baked cookie.
Rolled in cocoa powder before baking and then powdered sugar after baking, these are different than many other rolled drop-style cookies. They aren’t going to flatten while baking. And that’s exactly how they should be!
Normally puffy cookies coming out of the oven can cause a cookie freak out session when you were expecting perfectly flattened, crackly top cookies. But if you can resolve in your mind before making these that you want those rounded mounds of chocolate truffle cookie goodness, you’ll be in good shape (emotionally…but the physical part is debatable after welcoming these cookies into your life).
Now if your cookies ARE flattening, we have a problem. As indicated in the recipe, if that’s the case, chill the dough and that will help. For the record, I’ve made these cookies dozens of times over the last eight years and they turn out just like these pictures every time.

Buried in the archives of my site, a couple of you recently commented on how these are some of your favorite cookies, and that, in turn, reminded me that it was high time to bring these special truffle cookies out of their eight year solitary confinement in the archives. I don’t think they’ve gotten their deserved attention.
Because they honestly taste great for several days, they are the perfect cookie to make for the holidays as an offering to friends or neighbors on the almighty cookie plate or to keep stockpiled in the refrigerator for holiday parties or emergency chocolate cravings.
I once made these for a group of cute + rowdy 5-year old boys, and I urge you not to make the same mistake. Not only was my entire kitchen covered in the powdered sugar remnants (they may be delicious, but they aren’t the cleanest eating cookie), but the gourmet truffle texture and high-quality chocolate I used in the recipe was totally lost on the little rascals. I should have pulled out the Oreos instead.
Whether or not you’re really ready to accept that holiday baking is most definitely upon us, these chocolate truffle cookies are ready and waiting for YOU!

One Year Ago: Creamy Homemade Hot Chocolate in 15 minutes or Less
Two Years Ago: Quick Skillet Cheesy Fajita Nachos
Three Years Ago: Mel’s Mini Holiday Gift Guide: Kids + His & Hers
Four Years Ago: Mini Gift Guide: Random Lovely Stuff for Guys and Gals
Five Years Ago: Fresh Cranberry Chutney My Fave Cranberry Sauce
Yield: 2-3 dozen cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
These cookies really are meant to be very truffle-like - just in cookie form, so they shouldn't spread much. If you find they are spreading/flattening, chill the dough or add just a touch more flour.

Posted on November 28, 2018 by Mel

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On any given day, I’m looking to make a delicious meal for my family that is also healthy, relatively inexpensive and not too difficult to make. And, more often than not, what checks all those marks is soup. One of my favorite dishes to serve in the wintertime, is Cranberry Bean and Farro Soup – nourishing and fragrant with fresh herbs. I place the steaming pot on the table, and ladle the soup into bowls before breaking open a loaf of no-knead sourdough to serve with it.
There’s nothing particularly fancy or complicated about the soup. It’s a straightforward pot of beans, heritage grain and broth. Like most bean dishes, it’s mercifully light on the budget. But beyond filling bellies, this soup, brimming with creamy beans, fragrant herbs and winter vegetables, offers deep nourishment.
Cranberry beans are plump, tan-colored beans riddled by deep maroon streaks. These heirloom beans are popular in Italian cooking, where they’re also known as Borlotti or Saluggia beans.
They have a creamy texture and delicate flavor that’s both earthy and nutty. Like many other pulses, Cranberry beans blend beautifully with rich flavors like cured pork, olive oil and herbs. Flavors that are both vibrant and rich tend to lighten and lift up the earthy flavor of beans.
Farro, like cranberry beans, is a food steeped in deep heritage. It’s an Italian word that identifies three varieties of heritage wheat: einkorn, spelt and emmer. These grains are further clarified by terms like farro piccolo for einkorn, farro grande for spelt and farro media for emmer.
Most farro you purchase in the U.S. is pearled or semi-pearled, which means part of its bran layer is gently rubbed away. This traditional practice makes grains easier to store and quicker to cook, and it also makes soaking them in advance unnecessary.
There’s a distinct charm in the preservation of heirloom foods, and in the pursuit of heritage cooking. Without the dedicated love of farmers and home cooks, these foods that once nourished generation upon generations of healthy families would be lost to time. That’s one reason that I enjoy working with brands like Bob’s Red Mill who are committed to not only preserving these heirloom varietals, but to making them available for home cooks. They have a wide variety of heritage beans and grains, that you can purchase at many natural grocers or online here.
Pulses, like these Cranberry beans tend to feature prominently in the diets of some of the longest lived peoples on earth, and with good reason, too. They’re inexpensive, filling, and deeply nourishing. They’re particularly rich in fiber that helps to nourish a healthy gut microbiome. And when you prepare them properly, with a good soak overnight or by sprouting, they’re also a good source of various minerals like iron, magnesium, phosphorus and potassium as well as vitamins like thiamin, B6 and folate.
To make this Cranberry Bean and Farro Soup, you’ll also add plenty of nourishing, protein-rich bone broth which complements the amino acids in the beans for a fuller and more complete profile. Tomatoes, vegetables and fresh herbs contribute plenty of micronutrients, like antioxidants, dietary fiber and minerals that help to further amplify the goodness in this soup.
Cranberry beans, like most other pulses, benefit from soaking. Soaking the beans in advance helps to shorten their cooking time, ensuring they also cook evenly once you boil them. While beans are a mineral-rich food, many of those minerals are bound and are not otherwise bioavailable – that is your body has trouble absorbing them. But if you soak the beans in hot water overnight, an enzymatic reaction occurs that helps to make them more easily and readily absorbed by your body.
In addition to soaking the beans, you’ll want to add two things to the soak water: sea salt and baking soda. Sea salt helps to flavor the beans, not just superficially, but deep inside while baking soda helps to release raffinose, a complex carbohydrate that can make beans and other pulses difficult to digest.
Cranberry beans and farro give body to this wholesome soup, while fresh herbs and a hint of bacon give it a deep and resonant flavor.
The night before you plan to cook the soup, pour the beans into a medium mixing bowl and cover them with hot water by two inches. Stir in the baking soda and sea salt, and allow the beans to soak overnight, at least 8 and up to 12 hours. The next day, drain and rinse the beans well.
Pour the beans into a medium sauce pan, and cover them with 1 quart water, and bring them to a boil over high heat. Turn down the heat to medium low and simmer them until tender, about 45 minutes. Drain the beans and set them aside.
Take an 8-inch length of cooking twine and tie the thyme, sage and bay together. Set the bundle of herbs on the counter while you prepare the soup.
Warm the olive oil in a Dutch oven over medium heat. Stir in the bacon and allow it to cook in the hot oil until it renders its fat and becomes crispy, about 5 minutes.
Add the onions, carrots, celery and garlic to the hot fat, stirring them occasionally until the vegetables release their fragrance and the onions turn translucent, about 10 minutes. Pour in the chicken bone broth, and then stir in the farro, reserved cranberry beans and tomatoes. Drop in the bundle of herbs and simmer, covered, over medium-low heat until the farro blooms and is tender.
Once the farro softens and becomes tender, turn off the heat, and then remove the bundle of herbs. Taste the soup’s broth, and then add salt as you like it. Serve hot with finely sliced basil.
Tag @nourishedkitchen on Instagram and hashtag it #nourishedkitchen

As an heirloom varietal, cranberry beans can be a little more difficult to find than more common beans. You can often find them in specialty markets and natural foods stores. One of the best ways to get a hold of cranberry beans, and other heirloom beans and grains, is simply to order them online.
Bob’s Red Mill specializes in many of these heirloom varietals of both beans and grain, and you can shop for cranberry beans and farro online here.

Beans, broth and vegetables are a natural match. They’re inexpensive, wholesome and make for a delicious, no-fuss supper or lunch. You can make large batches to freeze and, like most soups, there’s plenty of room for invention, adjustments and opportunity to make the dish truly your own.
Kale and White Bean Soup is a classic soup that combines Italian beans with kale, good broth and herbs.
Marrow Bean Soup with Pale Vegetables is delicate owing to its use of marrow beans which offer a creamy texture and a flavor reminiscent of bacon.
Kidney Bean and Vegetable Soup is a classic, and super easy to make in the Instant Pot.
