1cupdried Anasazi beanssoaked for 12 hours or overnight
1tablespoonextra-virgin olive oil
2cupshalf-moon slices onion
1teaspoon sugar
1/2cupfinely diced mushrooms
1/4teaspoonliquid smoke
1teaspoonsmoked paprika
2cupsvegan beef-style broth
1cupwater
2teaspoonsred miso
1teaspoontamarioptional
Instructions
Rinse and drain the soaked beans. In an uncovered pressure cooker, heat the olive oil on high. Add the onion and sugar and cook on high for 10 minutes. You don’t want to burn the onions, but you do want to caramelize them, so stirring frequently is essential, as is adding water (as necessarto avoid sticking. After 10 minutes, the onions should be soft and brown. Add the beans, mushrooms, liquid smoke, paprika, broth, and water. Stir to combine.
Cover and bring to pressure. Cook at high pressure for 5 to 7 minutes. Allow for a natural release.
Remove the lid and stir in the miso. For a saltier flavor, add the tamari.