Step 1

Start by soaking the white beans in a bowl overnight in 5 cups of water. They should roughly double in size the next day and yield close to 4 cups of beans

Step 2

Season the meat with 1/2 teaspoon of salt and 1/4 teaspoon black pepper

Step 3

Add the vegetable oil to the instant pot (or a regular pot if you're using stovetop directions) along with the meat and sear for 5-6 minutes on sauté mode, flipping on all sides until browned

Step 4

Meanwhile finely dice the onions, then add them to the pot and continue to cook for 5 minutes. Add 1/2 teaspoon of salt to help the onions cook down

Step 5

Add 5 tablespoons of tomato paste and stir with the onions and the meat, allowing it to caramelize for 2-3 minutes

Step 6

Add the drained beans along with 5.5 cups of water, 1 and 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix everything together

Step 7

Pressure cook on high for 8 minutes. If you're using the stovetop, boil everything for 1 to 1.5 hours until meat and beans are tender. You may need to replenish the water as the level goes down, so check on it every 20 minutes or so adjust

Step 8

Manually release the pressure and open the lid. Check the stew for seasoning and simmer it for 10-15 minutes on sauté mode. This step will help thicken the stew broth and balance all the flavours

Step 9

Serve with white rice, salad, and some yogurt and enjoy