diff --git a/Writerside/topics/recipes/Mexican-black-beans.md b/Writerside/topics/recipes/Mexican-black-beans.md
index c15b853..4119500 100644
--- a/Writerside/topics/recipes/Mexican-black-beans.md
+++ b/Writerside/topics/recipes/Mexican-black-beans.md
@@ -25,6 +25,9 @@
 4. peek-a-boo from time to time, stir, and make sure the sauce is bubbling gently. Adjust heat accordingly.
 5. Wait until beans are soft to taste: you can also feel this while stirring. This might take 1 hour to 3+ depending on the nature of the beans.
 
+> Do it in an [Instant Pot](Instant-Pot.md)! It saves time and energy, and you’re more spontaneous. I go for `High pressure`, and depending on the age of the beans and your desired softness, I go from 20–60 minutes. The 60′ are really only fitting for my years-old dried beans I forgot about and don’t want to throw away.
+> Also I experienced the beans becoming bitter when I throw in the “green” seasonings, i.e., thyme and oregano, right at the start. Add them at the end and reheat briefly.
+
 > People often soak overnight to reduce the overall cooking time and therefore also the energy cost, which is a legitimate desire.
 > I don’t usually do this due to the lack of spontaneity.
 > In any case, I wouldn’t throw away the soaking water because I think it contains lots of tasty aromatics already.