Ingredients

Instructions

1First part-cook the beans. Rinse the beans and place in the pressure cooker pan. Add 1½ litres cold water, 1 tsp sea salt and 1 tbs vegetable oil (important as this helps to prevent foaming). Place on the lid and lock then bring to high pressure. As soon as pressure is reached (the indicator will pop up) turn down the heat to the minimum to maintain pressure and time for 3 minutes. Allow the pressure to drop naturally for ten minutes, then release any remaining pressure using the valve if necessary. Remove the lid but leave the beans in the hot water for an hour to continue hydrating. The beans are not safe to eat at this point

2 When the beans have soaked for an hour, drain and rinse them and set aside. Wash the pressure cooker pan

3 Heat the pan over a medium heat and add 2 tsp oil then fry the onions for a few minutes until starting to soften and turn light golden brown. Add the green peppers, garlic, smoked paprika, mustard, treacle, tomato puree, bay leaves and thyme sprigs. Season with salt and black pepper. Return the beans to the pan and pour over the water

4 Put on the lid, lock in place and bring up to pressure. As soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for 10 minutes. When the time is up, turn off the heat and allow the pressure to drop naturally

5 Take off the lid, remove the bay leaves and thyme sprigs and discard them. Simmer for a few minutes with the lid off to reduce the sauce slightly if necessary

6 Garnish with the extra thyme leaves and serve with crusty bread and some green vegetables or salad