On a pressure cooker, cover beans with water. About 4 cups of water....more if depending on how thick you want your soup. Put to cook for about 20 minutes. Make sure the pressure cooker actually reaches the pressure state.
3
After the 20 minutes, put the pressure cooker under cold water until it cools down and then open. Check that the beans are fully cooked. If not, cook them again on the pressure cooker for a shorter time period. (you don''t want them all to dissolve) OR, if not in a hurry, let them stew for a longer time with the rest of the ingredients in them.
4
Add the onions, peppers, leek, and garlic. The any seasoning of your choosing.
5
I always leave the salt for last so that I only add what is necessary to make the food taste its best. So add salt as you please. (BUT be careful, salt isn''t healthy in high amounts)
6
Let the soup stew in a boiling state for a few minutes (3-5). Occasionally stir.
Then serve hot.
(If you have some sort of hard cheese, it goes really well with some grated on top....at least thats how I like it. But again, careful, cheese has fat and salt)
