Step 1 Drain and discard the soaking water from the beans. Place the beans in the pressure cooker with 5 cups of water and half of the oil.

Step 2 Position the lid on top and lock it into place. Set to high pressure (2). Bring up to pressure and maintain this pressure for 12-15 minutes. Remove from the heat and allow the pressure to reduce naturally. Drain the beans, discarding the cooking liquid, and set aside.

Step 3 Place the pressure cooker pan without the lid over a medium to high heat and add the rest of the oil. Add the onion and garlic to the pan and cook for 2-3 minutes until the onion begins to soften. Stir in the tomato paste and cook for 1 minute before adding the remaining ingredients. Return the beans to the pan and simmer gently for 5-10 minutes.

Recipe from The New Zealand Pressure Cooker Cookbook by Lisa Loveday (Renaissance Publishing).