Bean Stew (Bob Yahniya)
A classic Bulgarian bean stew adapted for the Instant Pot, with two home-cook methods shared by readers.
Ingredients
| 500 g | dry beans | |
| — | water | |
| 1 | onion | |
| 1 | carrot | |
| — | roasted pepper puree | |
| 1 tsp | 5 ml | tomato puree |
| — | salt | |
| — | spearmint | |
| — | red paprika |
Instructions
Method 1 (no pre-soaking):
- My beans were completely raw; I did not soak them in advance.
- Put in 500 g raw beans, water enough to cover the beans plus maybe 1-2 fingers above, onion, carrot, pepper puree, 1 tsp tomato puree, salt, spearmint and red paprika.
- Set to high pressure for 40 minutes.
- Wait about another 10-12 minutes for the pressure to drop on its own, then open the lid. Some beans were only very slightly firmer, so I turned it on for another 6 minutes.
Method 2 (with soaking):
- I soak them from the evening before; in the morning I change the water.
- Pressure cook for 0-1 minute, release the pressure, and change the water again.
- Add all the remaining vegetables and spices and pressure cook for 5-7 minutes.
- I have never had firm beans this way.