Original Recipe



  1. If using dried beans soak the beans 4 - 8 hours in plenty of water, discard soaking water. Consider rinsing if desired.
  2. Sweat the onion until nearly transluscent. Add garlic, and sweat for an additional minute, add other spices and cook for 30 seconds, add tomato paste, and cook for 30 seconds, add all other ingredients.
  3. Put the lid on the pressure cooker, and bring to a boil and high pressure for 45 minutes.
  4. Release the pressure quickly, return to a simmer, and reduce until desired consistency and beans are tender (they probably already were).


Salt the soaking water per kenji