Step 1

Heat olive oil in a large pot or pan over medium heat.

Step 2

Add onion and garlic and fry while constantly stirring until onion is translucent.

Step 3

Add fresh tomatoes and let simmer for about 5 minutes or until tomatoes are soft.

Step 4

Add the spices (paprika, smoked paprika, ground cumin, turmeric, salt & black pepper) and cook for another minute for the spices to release their flavors.

Step 5

Once the tomatoes are really soft, add the veggie broth, tomato paste and drained canned beans.

Step 6

Let the mix simmer for another 5-10 minutes until the stew starts to thicken. Taste and adjust seasoning.

Step 7

Top with fresh herbs (cilantro, parsley) and enjoy with some pita or naan bread.

Step 8

Start by soaking the dry white beans in water overnight. Cover them with water by 2 inches.

Step 9

Set your instant pot on sauté mode. Add olive oil, onion and garlic and cook over medium heat until onion is soft and translucent.

Step 10

Add fresh tomatoes and let simmer for about 5 minutes or until tomatoes are soft.

Step 11

Add the spices (paprika, smoked paprika, ground cumin, turmeric, salt & black pepper) and cook for another minute for the spices to release their flavors.

Step 12

Once the tomatoes are soft, add the veggie broth, tomato paste and drained soaked beans.

Step 13

Secure the lid, set the instant pot on high and pressure cook for 17 minutes (don't forget to turn the pressure release handle into "sealing position").

Step 14

Once the time is up, let natural release for 15 minutes (simply leave the pressure release switch in the sealed position when the cook time ends for another 15 minutes).

Step 15

Then quick release by moving the release handle into “venting position”.

Step 16

You should now be left with soft beans in a thick sauce. If the sauce is still quite watery, press saute mode again and let simmer until the sauce thickens.

Step 17

Taste and adjust seasoning.

Step 18

Top with fresh herbs (cilantro, parsley) and enjoy with some pita or naan bread.