How to make beans in a pressure cooker

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 pinch Chili pepper
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1 tsp Parsley, dried
  • 2 cups Romano beans, dried
  • 3 cups Water for washing and soaking the beans

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 Red pepper, whole
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 pinch Cumin

• Liquids

  • 16 cups Vegetable broth or water

Found on primaverakitchen.com

Description

Ingredients

• 2 cups dried Romano beans
• 3 cups of water for washing and soaking the beans
• 8 cups of vegetable broth or water
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 whole red pepper (or any other kind you prefer), chopped
• 1 tbsp tomato paste
• 1 tsp dried parsley
• A pinch of cumin
• A pinch of chili pepper
• 2 bay leaves
• 8 cups of vegetable broth or water
• Salt and pepper

Directions

• First, you need to pick through the beans. Discard any stones or any damaged beans.
• Wash the beans in a colander and soak the beans overnight or for at least for 4 hours.
• Next, rinse and drain the beans.
• In a pressure cooker, add olive oil, onions and garlic. Sauté until the onions are golden. Add red pepper, tomato paste, dried parsley, cumin, chili pepper and sauté for 5 minutes more.
• Add the beans, the bay leaves and 8 cups of broth or water.
• Close the pressure cooker and cook over high heat until the pressure builds up.
• Lower the heat to medium and cook for 35 minutes or until the beans are tender and soft. But if you are cooking in a regular pan, you will have to cook the beans for about 1.5 or 2 hours.
• When the beans are ready, taste and add any extra seasonings (salt and pepper), if necessary. Discard the bay leaves and top with fresh green onions. Serve with rice.