Beans in a Pressure Cooker

Name: Beans in a Pressure Cooker
Cook time: 5 h 20 min
Total time: 5 h 20 min
Yield: 4 servings
Ingredients: 2 cups dried Romano beans; 3 cups water for washing and soaking the beans; 8 cups 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; pinch cumin; pinch chili pepper; 2 bay leaves; salt and pepper

First, you need to pick through the beans. Discard any stones or any damaged beans.

Cook5 h 20 min
Total5 h 20 min
Serves4
LevelAdvanced

Dairy-Free Gluten-Free High-Protein Vegan Vegetarian

Ingredients

2 cups dried Romano beans
3 cups water for washing and soaking the beans
8 cups 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
pinch cumin
pinch chili pepper
2 bay leaves
salt and pepper

Method

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, and chili pepper. 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 30-40 minutes or until the beans are tender and soft.
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.