A hearty and flavorful Moroccan-inspired navy bean stew, perfect for a comforting meal.
Rinse the dried navy beans thoroughly under cold water.
Soaking the beans overnight can reduce cooking time and improve digestibility.
Chop the onion and garlic finely.
Use a sharp knife to make chopping easier and safer.
Add the navy beans, water, tomato paste, chopped onion, garlic, parsley, beef bouillon cubes, and spices to the pressure cooker.
Ensure the pressure cooker is not overfilled to allow proper cooking.
Seal the pressure cooker and cook on high pressure for 20 minutes. Allow the pressure to release naturally.
If using a regular pot, simmer the beans for 60 minutes or until tender.
Serve the stew hot, garnished with additional fresh parsley if desired.
Pair with crusty bread or rice for a complete meal.
