Beans In A Pressure Cooker

• 2 cups Romano Beans
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 3 cloves Garlic, Minced
• 3 cups Water For Washing And Soaking The Beans
• 1 whole Red Pepper (or Any Other Kind You Prefer), Chopped
• 1 Tablespoon Tomato Paste
• 1 teaspoon Dried Parsley
• 1 pinch Cumin
• 1 pinch Chili Pepper
• 2 Bay Leaves
• 8 cups Vegetable Broth (or Water)
• Salt And Pepper
• Fresh Green Onions, Chopped, For Garnish

1. 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. Rinse and drain the beans.
2. In a pressure cooker, add olive oil, onions and garlic. Saute until the onions are golden. Add red pepper, tomato paste, dried parsley, cumin, chili pepper and saute for 5 minutes more.
3. Add the beans, bay leaves and 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 1/2 or 2 hours.
4. 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.

romano beans, olive oil, onion, garlic, water, red pepper, tomato paste, parsley, cumin, chili pepper, bay leaves, vegetable broth, salt, fresh green onions

Taken from tastykitchen.com/recipes/soups/beans-in-a-pressure-cooker/ (may not work)