| 1. | Pour water into cooker. Add beans. Bring to boil on high heat. Skim off scum, if any. |
| 2. | Close cooker. Bring to full pressure on medium heat. Reduce heat and cook for 18 minutes. |
| 3. | Remove cooker from heat. Allow to cool naturally. |
| 4. | Open cooker. Drain beans. Remove skins that have come loose. |
| 5. | Heat oil in rinsed cooker for about 2 minutes. Add onion and garlic. Stir fry till onion is transparent. Add tomatoes. Cook for about 3 minutes, stirring occasionally. Add beans and remaining ingredients except parsley. Mix well. Reduce heat and simmer for about 5 minutes, stirring occasionally. Serve hot, garnished with parsley. |