Grind the spices together in a mortar with a pestle until they are completely mixed and the epazote is almost a powder.

Mix the beef base and hot water and set aside.

Put the Instant Pot on Saute

Put the inner pot into the base, and add the olive oil. Let it come up to temperature and add the onion. Saute the onion until it has turned translucent, then add the garlic and bell pepper.

When the pepper has softened, add the meat and saute it until it's mostly cooked.

Add the beans after sorting through them to make sure there are no stones.

Add the canned tomatoes.

Add the spices mix and bay leaf.

Finally, add the broth.

Cover the Instant Pot and put it on pressure for 50 minutes.

Let the pressure release naturally for 10 minutes, and if the pin has not dropped, release the pressure manually.

Remove the cover. If the sauce is a little to thin for your liking, you can add roux or a corn starch slurry. I added a roux. Finally, add the mustard and mix.

Serve with your favorite toppings. We like cheese, sour cream, lettuce, and Ritz crackers. To each his own and enjoy!