Red Bean Stew

RECIPE: Ingredients: 3 cups dried red beans 1 medium carrot 1 medium tomato 1/2 leek 1/2 green italian sweet pepper 1/2 red onion 2 garlic cloves 2 tablespoon extra virgin olive oil 1 teaspoon smoked paprika Salt Directions: Soak dried red beans for 8 hours, or overnight. Place the red beans, and the remaining ingredients, in a pressure cooker with water covering at least two inches above. Close and lock the lid and cook for 15 minutes, once the cooker reaches pressure. Open the lid, remove the vegetables from the cooker and mash with a little cooking broth. Add mashed vegetables to the cooker and place it over low heat, stirring gently, until it achieves a thick, stew-like consistency, about 10 minutes. Tips: Serve with cooked cabbage and roasted red peppers to add texture and flavor. This stew tastes best a day after it is made, and even better two days later.