Measure, rinse and pick through the beans. Add to a large bowl with 1.5% salinity water and soak for 6-8 hours. Once ready to make the beans, drain and rinse briefly.
½ lb beans
Heat a little oil in the pressure cooker on medium (sauté). Once warm, add the onion and garlic. Fry until softened and transparent.
1 tbsp neutral oil, 1 small yellow onion, 2 cloves garlic
Add the bay leaves, paprika, dry mustard, salt, and plenty of pepper, and stir for a few seconds. Add two cups vegetable stock to the pot. Add the beans to the pressure cooker. Add the lid, and bring to pressure for 10 minutes.
2 bay leaves, 1.5 tsp paprika, 1 tsp dry mustard, ½ tsp salt
When done, allow pressure to release naturally for at least 30 minutes. Open, and the beans may need just a bit more, but they’ll cook with the rest of the ingredients.
Add the tomato powder or paste, brown sugar, and mustard. Turn on heat again to low (sauté low) and cook and stir occasionally. Add additional mustard, salt, and pepper as needed. Reduce sauce and cook further until at the desired result.
¼ cup tomato powder or paste, ¼ cup brown sugar, 2 tbsp mustard