Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.