Spicy, citrusy and just what you need in a cold winter day. Plus, did I mention it's vegan?
Warm up olive oil on sauté mode heat in your Instant pot. Add chopped onions (2). Add cumin seeds (1 tsp). While cooking...
Cut the preserved lemon: into quarters first; then, using a small but sharp knife remove the pulp. Cut the peel into strips. Remove the seeds from the pulp. Chop your pulp finely - just keep chopping until there are no big pieces. Add to your pot.
Keep cooking until the onions are translucent (approximately 3-5 minutes).
Add 1 clove of minced garlic. Mix & cook for another 2-3 minutes. Drain the beans then add into pot. Add 4 cups of water. Add 2 heaped tbsp of tomato paste. Add ground spices (turmeric, paprika, cumin, pepper).
Close your Instant pot and set it to cook on high pressure for 35 minutes. Once time has elapsed, allow for the steam to release using quick release. Depending on the size of your beans, you may need to cook for another 10 minutes on high pressure. If your stew looks a little too dry for your liking, add 1 cup of water and stir.
Serve with some crusty bread and a sprinkle of fresh parsley. Enjoy.
Note: if you do not have a pressure cooker, you can try making this recipe in a dutch oven. However, I cannot guarantee if it'll work, nor can I tell you how long it would take to cook and for it to be ready. Beans need very high heat to be cooked down. Canned beans have already been cooked in a pressure cooker. I would recommend trying this with a pressure cooker only.